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Busiate a pois

by Katiuscia Rotoloni 01/23/21
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Busiate con pesto di pistacchi e salmone affumicato

We serve this typical, slightly curled Trapani pasta with a Bronte pistachio pesto, smoked salmon and lemon zest and pair it with a Vermentino Colli di Luni Etichetta Nera 2019 Cantine Lunae.

 
Ingredients for 4 people:
 
320g busiate pasta, 200g shelled Bronte pistachios, 50g extra-virgin olive oil, salt as desired, 100g smoked salmon, 50g chopped Bronte pistachios, 1 tablespoon grated lemon peel and EVOO as desired.
 
Directions:
 
Preparing the pistachio pesto: blend the pistachios with trickled in EVOO and a little warm water to create a creamy sauce. Salt to taste.
Chop up the smoked salmon leaving two intact slices cut into strips for garnish.
Boil the busiate in abundant water and drain when they are still very al dente (undercooked), saving a couple of ladles of the cooking water. Finish cooking the pasta in a large pan with the pistachio pesto and chopped smoked salmon along with a ladle of cooking water to keep it creamy.
Once the water has been absorbed and the busiate are cooked, serve the pasta on flat plates, garnish with the smoked salmon strips and then sprinkle on top the lemon zest and chopped pistachios.
 

Wine to pair:

(edited by Stefania Vinciguerra)

Colli di Luni Vermentino Etichetta Nera 2019 Cantine Lunae

Greenish straw yellow color. Typical aromas of fruits, notes of white peach, grapefruit, cedar and clear hints of wildflowers, hydrocarbon puffs in the background. Agile taste, neat and tense, very pleasant, balanced and fresh. Very attractive drinkability.

Production area: Castelnuovo Magra and Ortonovo (SP).

Grape variety: pure Vermentino, Guyot-trained with a production of 7 t/ha. Average age of vines in production: 35 years.

Harvest: mid- September; hand-picked in crates.

Vinification: maceration on the skins for 48 hours, after racking, fermentation and vinification in stainless steel tanks with automatic heating plant. Ageing in steel tanks until March/April.

Alcohol content: 13% vol.

Serving temperature: 13-14°C.

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