Pasta with Pistachio and Smoked Salmon

Method

1. Toast the pistachios in a dry pan until fragrant and lightly browned. Set aside.
2. Prepare the basil by picking only the leaves. Reserve the stems for another use.
3. In a blender or food processor, combine the toasted pistachios, parmesan cheese, lemon zest, lemon juice, a pinch of salt, freshly ground black pepper, and a small clove of garlic. Add a few drops of cold water.
4. Blend while gradually adding extra virgin olive oil until you obtain a smooth, creamy pesto. Adjust consistency with a little cold water if needed.
5. Bring a large pot of salted water to a boil and cook the mezze maniche (or other pasta) until al dente. Reserve some pasta cooking water before draining.
6. While the pasta cooks, finely chop some additional pistachios and cut the smoked salmon into thin julienne strips. Also, julienne some lemon zest (yellow part only).
7. Once the pasta is ready, return it to the pot off the heat. Add about two tablespoons of the pistachio pesto, most of the chopped pistachios, most of the lemon zest, and most of the smoked salmon. Toss well, adding a splash of pasta water to emulsify and create a creamy sauce.
8. Plate the pasta, then garnish with remaining smoked salmon, lemon zest, and chopped pistachios. Serve immediately.