Always starting from cold water, wait until the water boils and in cycles of 1 min. boil the garlic cloves. By doing so, we will eliminate the strong smell of garlic. After the “whitening” process of the garlic, blend everything by adding ½ boiled potato. Chop the PomUp with 2 basil leaves and season with salt, crumble the tarallucci in another food container. Drain the pasta a few minutes before cooking time and finish to cook it in the previously prepared garlic cream. Finally, whisk it with the chopped pistachios. Complete with the tarallucci and the chopped PomUp on top and serve.