Casarecce con Pecorino e Pistacchi

Casarecce are pasta scrolls very popular in Southern Italy. They  are specially designed to grab as much sauce as possible. The Pecorino from Tuscany and the Scicilian Pesto di Pistacchi make this wonderful pasta dish a one to remember.

500g Casarecce (or any short Pasta)
1 onion finely chopped
1 clove garlic crushed
1 tbsp olive oil
1 tbsp butter
3tbsp Pesto di Pistacchi
200g Fresh or Semi Dry Pecorino Cheese
(if fresh is not available use 150g Dry Pecorino)
100ml Fresh Cream
3/4cup White Wine
1 1/2cup Pasta Water
2 tbsp Crushed Pistacchios
Salt & Fresh ground Black Pepper

Bring a Large Pan of water and 1 tbsp salt to boil.  Boil Pasta till al dente.  Meanwhile, heat a heavy based casserole, add oil then butter.  Add chopped onions and garlic and fry till translucent.  Add wine and reduce by half. Add pistacchio pesto then top with  1 and 1/2 cups pasta water and boil rapidly for 1 minute.  Reduce heat, add grated pecorino cheese and stir till sauce thickens slightly.  Finally add fresh cream and season to taste. 

Drain pasta and return to pan over low heat.  Add sauce and toss gently so that it  covers pasta evenly.  Serve with a sprinkle of crushed pistacchios on top.

Tip:  If you cannot find Pistacchio pesto, you can do it by crushing pistacchios in a food processor till fine, then add enough olive oil to form a smooth paste.  Add salt to taste.  Pesto keeps well refrigerated, packed in clean jar and covered in olive oil.