Mint Stracci Pasta with Pistachios, Melon and Lobster by Chef Omar Allievi

4/6 servings

17 ounces Stracci pasta
2 Lobsters
1 Melon
2 cups Pistachios, natural chopped
2 Scallion
1 Carrot
1 Onion
1 Vine tomato
1 Clove garlic
10 Basil leaves
1 Bunch mint
1 ¼ Mint-flavored oil


Flavored oil: Remove leaves from mint and blanch in a small pan of boiling water with a teaspoon of baking powder for about 30 sec. / 1 min. Drain, squeeze and blend with oil for 4-5 minutes. Keep flavored oil in a cool, dark place.

Stracci pasta: Combine 4 cups flour, 1 cup semolina, 1 cup egg yolk, 3 eggs, 2 tablespoons mint-flavored oil and 2 tablespoons water. Knead to obtain a smooth, even dough and if too dry, add a little more water.

Bisque: Cook lobsters in boiling water for four minutes and cool in iced water. Break off claws and tail and refrigerate after removing shell. Break head and shell into pieces and pan fry in oil with vegetables cut into ½” pieces. Flame with brandy, cover with water, add basil and simmer until bisque has reduced by 4/5. Filter and set aside in a small saucepan. Use a baller to make melon balls about the size of a hazelnut.

Cook pasta in plenty of boiling, salted water. Toast pistachio granules in a big pan with a little oil and an unpeeled clove of garlic for flavor. Add lobster cut into pieces and a couple of julienne cut mint leaves. Douse with lobster bisque, drain pasta, add to pan and sauté to evaporate off a little bisque.
When cooked, arrange pasta in serving plates and add a dozen or so melon balls per portion.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!