STROZZAPRETI WITH CLAMS AND PISTACHIO CREAM

I assure you that this little recipe could amaze your guests without you having to reveal that you're on a diet.

Let's be clear: there's nothing to be ashamed of; in fact, deciding to take care of yourself is a great sign of self-love.

The diet is not just about losing weight; it's a lifestyle that helps you stay healthy and strong.

• 100g pistachios (peeled and unroasted)
• 35g of parmesan cheese
• 6/7 basil leaves
• the zest of half a lemon
• salt to taste
• black pepper to taste
• extra virgin olive oil to taste
• 1 clove of garlic
• 1/2 glass of white wine
• 500g of clams
• 300g of "Traditional" Strozzapreti
• fresh parsley to taste

Start by making the pistachio pesto: In a bowl, combine the pistachios (peeled, not toasted), Parmesan cheese, basil, grated zest of half a lemon, a pinch of salt, a teaspoon of black pepper, and a drizzle of extra virgin olive oil (add a little water to thin it out) and blend with a hand blender.

In another pan, brown 1 clove of garlic in a pan with some extra virgin olive oil, then add the clams (cleaned and purged, just put them in water for an hour with salt and then drain them), add 1/2 glass of water and cook with the lid on until all the clams have opened (4/5 min);

Drain the clams and keep the strained sauce for later. In the same pan, add the strozzapreti, cooked very al dente, and stir in the strained clam sauce. Then add the pistachio pesto, the cooking water, and finally the clams and a handful of chopped fresh parsley. Plate, serve, and enjoy!

Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG