We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Spaghetti with Pistachio & Cocoa Pesto
Holiday 2020
It might seem strange to use cocoa in a pasta dish but Italians have been using unsweetened cocoa as a spice for hundreds of years. It’s used in one of Rome’s emblematic dishes, coda alla vaccinara, an oxtail and celery stew, it features complex sweet and sour game dishes, and it’s even used to make a variety of pasta itself. Cocoa nibs are unsweetened broken cocoa beans and are widely available. Their texture is preferable here to ground cocoa powder.
Serves 6
PARMESAN CRUMBS
3 tbsp (45 mL) olive oil
1 cup (250 mL) fresh coarse bread crumbs (see TIP)
1/4 cup (60 mL) finely grated Parmesan cheese
Salt and freshly ground pepper
2 tbsp (30 mL) cocoa nibs
3 tbsp (45 mL) raisins
2 cloves garlic
1/3 cup (80 mL) extra virgin olive oil
1/4 cup (60 mL) firmly packed parsley
1/2 cup (125 mL) unsalted roasted pistachios
3 tbsp (45 mL) chopped sage, about 12 leaves
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
12 oz (340 g) spaghetti
1. To make the Parmesan crumbs, heat oil in a large skillet over medium-low heat. Add bread crumbs and Parmesan; season lightly with salt and pepper. Fry, stirring frequently, for 6 to 7 minutes or until golden and crisp; tip into a bowl and set aside.
2. Using a mortar and pestle (or sandwich bag and rolling pin), crush the cocoa nibs into pieces until they resemble coarsely ground black pepper; add to a food processor along with raisins, garlic, olive oil, parsley, pistachios and sage. Process until creamy but with visible pieces of herb remaining. Stir in 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper; scrape the pesto into a large heatproof serving bowl.
3. Cook the spaghetti in a large pot of salted boiling water until al dente. Remove 1/2 cup (125 mL) pasta water and add to bowl with pesto. Drain pasta, add to the bowl and toss to coat. Top with crumbs and serve immediately.
Serves 6
TIP Making your own bread crumbs from quality day-old bread results in superior crumbs. Very thinly slice the desired amount of bread, preferably a sourdough, then chop until pieces are about the size of pearl barley.
