Recipe of Quick Pasta with black squid ink, squid and pistachio pesto

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The ingredients needed to make Pasta with black squid ink, squid and pistachio pesto:

1. Take 80 g pasta/ person (paccheri are the best option but other similar wholed dry pasta is good too)
2. Prepare 400 g calamari
3. Get 1/2 glass white wine
4. Prepare Cherry tomatoes
5. Make ready Granulated pistachios (decoration)
6. Prepare Pistachio pesto
7. Get 200 g pistachios unsalted and untoasted
8. Prepare 1 handful Parmesan
9. Take 4/5 basil leaves
10. Prepare Oil
11. Prepare Salt
12. Take For sauce
13. Make ready 1 shallot
14. Prepare Concentrated tomato
15. Take 1 jar tomato passata
16. Make ready 1 clove garlic
17. Prepare 2 squid ink pockets (depends on size)

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. Drain the pasta, add it to the sauté pan and gently toss to evenly coat. Serve the pasta immediately, garnished with the sliced scallions.

Instructions to make Pasta with black squid ink, squid and pistachio pesto:

1. 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
2. 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
3. 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
4. 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.
5. 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
6. 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.

Drain the pasta, add it to the sauté pan and gently toss to evenly coat. Serve the pasta immediately, garnished with the sliced scallions. Add a couple of tablespoons of reserved pasta water to the sauce, then tip the drained spaghetti into the squid sauce, adding more of the cooking liquid if you. Pasta with black squid ink, squid and pistachio pesto.. For squid ink pasta you need:, strong flour, whole eggs (room temperature), egg yolk (room temperature), squid ink, salt, 🍝 or the sauce ingredients you'll need:, prawns or more if you want, deviened.

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