Spaghetti with pistachio pesto, Karma.sano and sundried tomatoes

1. Remove the shells from the pistachios, and once they are ready, boil them in water for a couple of minutes. Drain the pistachios and place them in a cloth, close and rub to remove the skins.

2. Put the pistachios in a blender, add the virgin olive oil, the fresh basil leaves, the KARMA.SANO in pieces and a pinch of salt. Blend everything until a thick, bright green cream is formed, set aside.

3. Drain the sundried tomatoes, cut them into small pieces and leave them ready on a plate.

4. Boil the pasta water with the coarse salt in a medium saucepan. Once it boils, add the spaghetti and leave to cook for a little more than half the time indicated (5 minutes).

5. Waiting for the pasta to be ready, put a halved garlic in a frying pan with three spoonfuls of oil to brown, then add the chopped dried tomatoes, pepper to taste, the spaghetti, a ladleful of cooking water (do not drain the spaghetti but pick it up with two forks) and the pistachio pesto.

6. Leave to cook for the remaining minutes so that the pasta is al dente, stirring with a wooden fork (if during cooking in the pan you notice that the sauce is thickening too much, you can add more cooking water to the mixture).

7. Once the pasta is ready, arrange on plates, garnish with a little grated KARMA.SANO and a basil leaf.