World Pistachio Day Recipes from Michelin star Chef Paco Roncero

World Pistachio Day

Its World Pistachio Day this Sunday 26th February, the one day of the year dedicated to celebrating this marvellous, little green nut.
To celebrate, we’re showcasing a few of the latest recipes from Michelin star chef Paco Roncero, who has developed a series of delicious meals featuring pistachios, which are perfect for recreating at home. An award-winning chef, Paco Roncero has been the author of multiple cookery books, appeared on Masterchef Colombia and worked in Michelin-starred restaurants for over two decades.

His recipes include vegetable, mozzarella and pistachio pesto flatbread, pappardelle with shrimp, oatmeal with apple, banana, berries and pistachios as well as white chocolate nougat with orange and pistachios – yummy!

Oatmeal with Apple, Banana, Red Berries and American Pistachios By Paco Roncero – Serves 2


100g smooth oat flakes
200ml skimmed milk
15g stevia
10g ground cinnamon
15g raisins
40g pistachios
1 banana
1 apple
50g red berries

1. Place 100g of oat lakes in a large microwave-safe bowl and add skimmed milk
2. Place this mixture into the microwave and cook for about 6 minutes
3. Take the bowl of cooked oatmeal out of the microwave and add stevia and ground cinnamon. Add raisins and 25g pistachios and stir until you have a uniform mix
4. Peel and cut the apple and banana into small pieces
5. Place the remaining pistachios in a blender until you have a powder
6. Add the fruit to the oatmeal and pistachio mix then finish by sprinkling ground pistachios over the entire dish.

shrimp pasta

Pappardelle with Shrimp, Cherry Tomatoes and American Pistacho Pesto – By Paco Roncero. Serves 6


For the pasta:
200g wheat flour
1 egg
3 yolks
6g mild olive oil
2g table salt

For the pesto:
60g de-shelled American pistachios
2 garlic cloves
400g mild olive oil
150g fresh basil
100g Parmesan cheese

20 cherry tomatoes, cut into quarters
20 white shrimp
20g toasted American pistachios (split into 6 portions)

1. To prepare the pasta, mix the flour and salt, then make a volcano-shaped mound on the table
2. Add the egg and 3 yolks in the middle of the mound and with your fingers, make circular movements from the centre out, gradually incorporating the flour until it becomes one uniform dough
3. Add the olive oil and knead forcefully until everything is incorporated
4. Wrap the pasta mix in cling film and place in the fridge for 3 hours
5. Once chilled, using a pasta maker, stretch the dough to a depth of 0.1mm and dust with flour. Cut the pasta lengthwise into strips 1cm wide
6. In a pot, boil some water with the salt, add the pappardelle and cook for 2 minutes. Strain and rinse with ice water, then set aside
7. For the pesto, peel the garlic and place in a pot of cold water. Bring to the boil and rinse in ice water. Repeat this process three times in total
8. Add the garlic, pistachios, olive oil, basil leaves and parmesan cheese in a blender and mix until they form one uniform sauce
9. Peel the shrimp and flash fry in a pan until cooked, then set aside
10. In a pan, fry a little of the pistachio pesto, add the pappardelle and salt to warm, then set aside
11. Mix the pappardelle with the pistachio pesto in the centre of the plate, place the shrimp around the pappardelle with the tomatoes and sprinkle the pistachios to finish.

World Pistachio Day

White Chocolate with Orange and American Pistachios By Paco Roncero


850g White chocolate
15g Pistachios
100g Oranges

1. Melt the white chocolate in a pan, once melted lower the temperature so that the chocolate reaches 27-28C, the optimal temperature for chocolate
2. Pour into a mould and add pistachios and slices of candied orange
3. Let chocolate crystallize

So what do you think? Has this tempted you into cooking up a storm for World Pistachio Day 2017?

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