Spaghettoni with Citrus Pesto and Pistachio Crumble

Method

1. Prepare the citrus fruits: scrub the lemon, clementine, and orange (unwaxed). Grate the zests and squeeze the juices separately.
2. Take a mortar, rub the inside with a garlic clove to perfume it, then remove the garlic.
3. Add a handful of pistachios, a pinch of coarse salt, and a grind of black pepper to the mortar. Pound with the pestle.
4. Add the citrus zests (lemon, clementine, orange) and continue pounding until well combined.
5. Place a generous knob of butter in a pan over low heat and let it melt slowly.
6. Add the lemon juice and clementine juice to the melted butter and stir.
7. Add the pistachio-citrus mixture from the mortar to the pan and mix well.
8. Cook the spaghettoni in a large pot of salted boiling water until al dente.
9. Drain the spaghettoni and transfer them to the pan with the sauce. Turn off the heat.
10. Add a little more citrus juice (if any left), torn basil leaves, a couple of flakes of raw butter, and a grind of black pepper. Toss to combine.
11. Add a few shavings of Parmigiano Reggiano 30 months and toss again to emulsify.
12. Plate the pasta, finishing with a sprinkling of crushed pistachios and a few more Parmigiano shavings.