Casarecce pasta with anchovies, pistacchio and citrus pesto

chef

Giovanni Pace

Serve 6

Prepare the broth by dissolving the Menù product in 150 ml. of water following the instruction on the package. In the meantime, cook the pasta al dente in plenty of  boiling salted water. Wash and debone the anchovies, then cut them into small pieces. In a pan, heat the oil and brown the chopped garlic in it; add the anchovies and some chopped parsley, then deglaze with the white wine and season with salt and pepper. Continue cooking adding half of the prepared broth with the pistachio pesto. Meanwhile, in a saucepan, dissolve the citrus pesto  with the remaining broth. Drain the casarecce and toss them in the pistachio sauce. Distribute the pasta on the plates, complete with a few drops of citrus sauce and serve.