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Bronte pistachio pennette

Bronte pistachio pennette


Difficulty: Easy

Time: 25 Minutes

Ingredients (4 Persons):  200 gr. of shelled pistachios, 350 gr of penne rigate pasta, 1 medium onion, 1 teaspoon of butter, 150 gr. of cooked ham in one slice, 200 ml. of fresh cream


Before starting

  • Cut the ham into medium sized cubes.
  • Chop the onion finely.
  • Minced (up to become a kind of flour) the shelled pistachios.
  • Put a pot of water on the fire.


In a pan, melt a teaspoon of butter and fry the onion until it gets blondeNow add the diced ham and allow it to brown slightly (about 4 minutes).

Add the creamsaltpepperand 2 minutes after add the 3/4 of the chopped pistachios also, stir until all the cream has become totally green.

Once the cream gets cooked (about 5 minutes), if the water of the pot is boilingpour the pasta and cook for the time indicated in the package.

Once pasta is cooked drain ittrying to leave a bit of cooking water and toss in the pan where the pistachio sauce idStir over low heat.
Serve on plates and sprinkle some of the 1/4 of the pistachio we had left before on each plate.

Serve and ... bon appetit!




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