Pistachio pesto recipe with olive oil and spices. To make a sinful pesto and pancetta pasta dish.
This pistachio pesto recipe is an easy, all-you-have-to-do-is-blend, weeknight dinner idea.
You can make plain pistachio pesto pasta, using the pesto as a sauce, or add crunchy toasted pancetta, as I learned in Orvieto. This makes of it a quite sinful dish, but worth every fork.
The ingredients of the pistachio pesto cream sauce are pistachios (buy them peeled if you don’t want to spend your time peeling – although it might be a meditative exercise :-)), extra-virgin olive oil, salt pepper, and nutmeg.
Nutmeg is the perfect spice to exalt the taste of this pesto with pistachio, but careful, 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.
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pistachio pesto pasta with pancetta
for the pistachio pesto
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 pasta!