This creamy pistachio pesto is typically found in Sicily and has a wonderfully vibrant nutty flavour. Made with pistachio, ricotta, basil, chive & lemon. We’re using a locally cured Pancetta to add depth and texture to the sauce.
Serving For Two People
— 300g Casarecce
— 250g Pistachio Pesto
— 60g Pancetta
— 20g Toasted Pistachios
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.
2) Render your pancetta in a large sauce pan over medium-high heat. Once pancetta is evenly browned, add 3/4 cup of pasta water and turn off the heat. This should deglaze the pan with enough liquid to emulsify your pesto.
3) Keep the heat turned off and transfer pesto and cooked pasta to the pan. Stir until evenly mixed. Season with salt to taste.
4)Plate in two bowls and finish with toasted pistachios.
Contains Pork, Nuts, Dairy
