Linguine with Pumpkin Pesto and Toasted Pistachio

Serves: 2

Cooking: 15min

Difficulty: easy

Many of you have asked me to show some of my favourite recipes with the Mamma Flora new natural pesti. So here one with the Pumpkin Pesto. It's very quick but seriously taste. More ideas on how to use the new pesti coming!

Linguine pumpkin pesto and pistachio.jpg


  • Linguine or spaghetti 200g 
  • Mamma Flora Pumpkin Pesto
  • a handful of shelled pistachio
  • Extra virgin olive oil
  • Salt


  • Cook the pasta in enough boiling water and salt it
  • In the meantime in a pan toast the pistachio for 3-4 min (make sure they don't burn) then crushed them in small-medium pieces
  • When the pasta is al dente, before draining, put aside some cooking water. Drain the pasta
  • In a bowl, add the pasta, 1 -2 tbsp of extra virgin olive oil and 4-5 teaspoons of the Mamma Flora pesto. If you prefer a smoother result, then add some cooking water and mix
  • Serve warm with the toasted pistachios as a topping

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