Bronte Pistachio Pasta with Prawns — Sicily on a Plate

 Bronte pistachios are the green gold of Sicily. Grown on the volcanic slopes around Catania, protected by a DOP and harvested only every second year, they deliver a deep, almost buttery aroma that transforms even a simple pasta into something unique. This dish is one of the island’s modern signatures: prawns, pistachio cream, and spaghetti coated in a rich, nutty sauce with just enough sweetness from the shellfish to balance the earthiness of the pistacchio.

Ingredients

Spaghetti

Prawns (shelled, heads kept for flavour)

Bronte pistachios (unsalted)

Olive oil

Garlic

White wine

Cream

Lemon zest

Salt

Black pepper

Method

Toast the pistachios lightly in a dry pan, then blend them with a splash of olive oil and a spoon of warm water to create a coarse paste. In a pan heat olive oil and gently fry the prawn heads to release their flavour press them and discard. Add garlic, sauté briefly then deglaze with white wine. Add the prawns and cook just until pink. Pour in cream and whisk in the pistachio paste until the sauce becomes smooth and thick. Add lemon zest, salt and black pepper. Cook the spaghetti al dente and toss directly into the sauce with a splash of pasta water to bind. Finish with chopped pistachios and serve immediately.

Why it Works

The sweetness of the prawns marries perfectly with the savoury, creamy pistachio paste. The sauce coats the pasta without being heavy, and the crunch of fresh pistachio on top brings contrast and fragrance.

Wine Pairing

Etna Bianco, Grillo or a crisp Vermentino.

Another seafood idea? 

Brioche with scallops, trout roe and tarama