Gnocchetti with Pistachio pesto
Bronte pistachios have such unique characteristics that they even distinguish themselves from other Sicilian pistachios with the moniker pistachia vera – the ‘true’ pistachio. Indeed, its esteem within the local economy is underlined by another nickname: ‘green gold’.
With vibrant green-red colours and a strong taste from the baking-hot but mineral-rich volcanic soil around Bronte (near Mt Etna), pistachios adorn both sweet and savoury dishes across Sicily, and even have their own yearly community festival, the Sagra del Pistacchio.
Fresh and delicate to pair with blanched asparagus, yet with a strong nutty flavor, the pesto is combined with a gluten-free version of gnocchetti, to hold the sauce and add softness to compliment the crunch of the nuts.
Ingredients: Gnocchetti (Potato, Corn flour, Potato starch, Corn starch, Rice flour, Salt, Turmeric), Extra Virgin Olive Oil, Asparagus, Pistachios, Basil, Parsley, Salt, Garlic, Lemon, Black Pepper