Pasta with black squid ink, squid and pistachio pesto. Great recipe for Pasta with black squid ink, squid and pistachio pesto. We tried this dish in Sicily and I have been wanting to make it at home ever since. Still improving it but lovely flavour and great presentation When the pasta is ready drain and keep some of the water aside.

Pasta with black squid ink, squid and pistachio pesto Squid ink pasta with pesto verde, black salami and parmesan. Picture: Supplied This dish calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz. Black spaghetti ( squid ink pasta) adds a a gourmet touch to this delicious shrimp pasta.

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Great recipe for Pasta with black squid ink, squid and pistachio pesto. We tried this dish in Sicily and I have been wanting to make it at home ever since. Still improving it but lovely flavour and great presentation When the pasta is ready drain and keep some of the water aside.

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Ingredients - Pasta with black squid ink, squid and pistachio pesto:

You need 80 g of pasta/ person (paccheri are the best option but other similar wholed dry pasta is good too).
You need 400 g for calamari.
Need 1/2 glass for white wine.
Need for Cherry tomatoes.
Require - Granulated pistachios (decoration).
You need Pistachio pesto.
You need 200 g for pistachios unsalted and untoasted.
Prepare 1 handful for Parmesan.
Prepare 4/5 of basil leaves.
You need Oil.
Provide for Salt.
Need for For sauce.
Require 1 - shallot.
Need for Concentrated tomato.
You need 1 jar of tomato passata.
Prepare 1 clove - garlic.
Give 2 - squid ink pockets (depends on size).

It is a real delicacy cooked to a perfect al dente. Pasta must be the most popular Italian dish all over the world, but not everyone knows about extravagant and delicious squid or cuttlefish ink pasta. Cook the pasta according to pasta directions. Heat the oil in a skillet over medium high heat.

Pasta with black squid ink, squid and pistachio pesto making:

Put a big pot of water with rock salt on the fire for the pasta. When it boils add the pasta and cook as per the instructions.
For the pesto: take the pistachios out of their shells and boil them in a little bit of water for a couple of minutes so that the skin will come off easily. Add in the mixer together with the rest of the ingredients until we’ll mixed. Store in a jar until you need it.
In a pan add some oil and when hot cook the squid chopped into thin pieces in the pan. Cook for about 10 min on low heat until cooked using the wine as and when needed to ensure it doesn’t stick to the pan. Set aside.
For the sauce in a pan on low heat add the shallot thinly chopped with some oil and a pinch of salt, leave it to cook for a while. When they are getting golden (not brown) add the passata and the concentrated tomato previously diluted in some hot water. Leave it to cook for 15 min on low heat covered. When ready to serve the pasta add the squid ink one sachet/ sack and the time until it becomes a very intense black..
Put the cherry tomatoes in an oven proof dish, add some oil and salt and cook them in the oven on 160/170 for 10-15 minutes.
When the pasta is ready drain and keep some of the water aside. Add the pesto, the squid, tomatoes and mix well adding some of the water if it looks too thick. On the plate lay down the squid ink sauce and add the pasta on top..

Pesto Verde with Squid Ink Pasta, Black Salami and Parmesan. This dish calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz. It is easy to prepare and sure to wow the crowds. It can be served as a starter course or as the main dish. The pesto verde can be made well in advance and will keep for up to a.

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