Ingredients for 4 persons:

• 600 gr Pici (thick handmade spaghetti)
• 100 gr Pistachio Pesto
• 20 gr chopped Pistachios
• 200 gr PGI Finocchiona
• Extra Virgin Olive Oil
• Salt and pepper

Procedure:

Cook pici in abundant salted water, put a small amount of extra virgin olive oil in a pan and add finely chopped PGI Finocchiona and chopped Pistachios, brown slightly. Add pici and stir until you get a creamy mixture with the Pistachio pesto (it can be prepared in advance with unsalted pistachios, some basil leaves, salt and oil). Serve with a large quantity of Creole fresh pepper.