{"id":279449,"date":"2014-04-16T15:49:00","date_gmt":"2014-04-16T13:49:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/pistachio-and-basil-cream-pasta"},"modified":"2014-04-16T15:49:00","modified_gmt":"2014-04-16T13:49:00","slug":"pistachio-and-basil-cream-pasta","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/pistachio-and-basil-cream-pasta\/","title":{"rendered":"Pistachio and Basil Cream Pasta"},"content":{"rendered":"
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\nHello to all! Lately, I’ve had a crazy schedule: book signings, filming of my show, 14 hours of filming per day (for cuisine+), work, project of the second book in progress, in short, I’ve been busy and I’m happy about it. But then I don’t have that much time, or at least not as much as I want, to post what I want on my cooking blog. Things will be back to normal pretty soon. The weather is so nice that I wanted a little extra sunshine on my plate. It’s not zucchini time yet, but my farmer had some nice ones. With a little homemade basil cream (it’s not pesto), crispy bacon and crushed pistachios, it’s a delicious pasta dish like I like: rich and creamy with pasta still “al dente”! <\/div>\n
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<\/a>Ingredients for 2 people:<\/span><\/p>\n

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\n-1 zucchini<\/span><\/b><\/div>\n
\n-1 small bunch of basil<\/span><\/b><\/div>\n
\n-1 knorr cube<\/span><\/b><\/div>\n
\n-33cl of liquid cream<\/span><\/b><\/div>\n
\n-a few slices of fried bacon<\/span><\/b><\/div>\n
\n-pistachios in pieces or whole<\/span><\/b><\/div>\n
\n-salt, black pepper<\/span><\/b><\/div>\n
\n-250g of “spaghetti” type dough<\/span><\/b><\/div>\n
\n-Grated Parmesan cheese to serve<\/span><\/b><\/div>\n
\nFirst, put the liquid cream, the bunch of basil, salt and pepper, two tablespoons of olive oil and the knorr cube in a blender or small mixer. <\/i><\/div>\n


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\nBlend finely so that the basil leaves are no longer visible. We even get a whipped cream! But it will obviously fall back into cooking. Keep some if you want to decorate at the end of the recipe. <\/i>
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\nCut the zucchini into slices. <\/i><\/div>\n


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\nBrush with olive oil on both sides.<\/i>
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\nThen grill them on both sides in a hot pan… <\/i>
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\nCook your pasta “al dente”, cutting even 1 minute off what is written on your package. (We will continue cooking, but in the cream!). <\/i>
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\nOnce cooked, save some of the pasta water and rinse with cold water. <\/i><\/div>\n


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\nPut the basil cream in the pan and bring it to a boil. <\/i>
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\nWhen the cream is boiling well, let it thicken slightly. <\/i><\/div>\n


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\nWhen the cream is glossy, add the pasta. <\/i>
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\nMix well and add a little cooking water: one or two tablespoons. <\/i>
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\nHeat over low heat until the pasta drinks the cream: there should be just a little left at the bottom when you lift the pasta. <\/i><\/div>\n


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\nServe on large plates, adding half the zucchini to each slice. <\/i>
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\nIntroducing crispy fried bacon! A must! You can find it already cooked or you can buy raw bacon and cook it over a fairly high heat. <\/i><\/div>\n
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\nAdd bacon bits, pistachio pieces or even whole and toasted pistachios and add some freshly grated parmesan! Let’s eat! <\/i><\/p>\n

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Hello to all! Lately, I’ve had a crazy schedule: book signings, filming of my show, 14 hours of filming per day (for cuisine+), work, project of the second book in…<\/p>\n","protected":false},"author":1,"featured_media":40055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438],"class_list":["post-279449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279449"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279449\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/40055"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}