Pistacchio sauce pairs best with a bright, high acidic, citrusy white wine such as Verdicchio, Vermentino.
The high acidity and citrus flavours, cut through the creaminess of the pesto and balance the dish.
INGREDIENTS Pistacchio, Heavy cream, Parmiggiano cheese, Garlic, Salt, Black pepper, Olive oil, Canola oil
COOKING INSTRUCTIONS
Defrost at room temperature for at least 3 hours or over night in the fridge.
Warm up gently in the pan (DON'T boil), add a spoon of pasta water if needed, add the pasta "al dente", toss the pasta in the pan, rest 3 minutes and serve
