This is a pistachio pesto and pancetta pasta recipe for sinful, delicious, pasta nights.
This pistachio pesto and pancetta pasta recipe is an easy, all-you-have-to-do-is-blend, Italian dinner idea.
You can make plain pistachio pesto pasta, using the pesto as a sauce, or add crunchy toasted pancetta, as I learned one day in Orvieto. This makes of it a quite sinful dish, but worth every fork.
The ingredients of the pistachio pesto cream sauce are pistachios, extra-virgin olive oil, salt pepper, and nutmeg.
Nutmeg is the perfect spice to exalt the taste of pistachios, but don’t add too much, or it will cover it. As usual, add and taste, until you find the perfect balance.
As for the salt, be frugal if you are going to add pancetta, which is already savory.
pistachio pesto pasta with pancetta
for the pistachio pesto
- ½ cup extra-virgin olive oil better if mild
- 1 cup peeled pistachios+ 3-4 tablespoons of grains for garnish bronte pistachios would be the best
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg
for the pasta
- 7 oz thinly sliced pancetta 200 gr
- 14 oz linguini or other long pasta 400 gr
Blend olive oil, pistachios, salt, pepper and nutmeg, enough to have a creamy and slightly grainy consistency.
Cook pasta following package directions. I like it al dente.
Meanwhile brown pancetta in a small pan, medium/low heat, until crunchy.
Season pasta with the pistachio pesto, mix well. Add pancetta and mix.
Finally garnish with pistachio grains and serve hot.
Enjoy your pistachio pesto pasta!