Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Pistachio Pesto & Pancetta Rigatoni
Pistachios instead of pine nuts, blitzed with a lot of basil and parmesan. The pancetta crisps in its own fat and the pasta goes straight in with it.
Caitlin Fitzpatrick
Feeds: 2
20 minutes
Ingredients
- 200g Rigatoni
-
80g Pistachios
-
100g Fresh Basil
-
100g Smoked Pancetta (diced)
-
150ml Olive Oil
-
100g Parmesan (finely grated)
Rigatoni
From: £4.95
Method
1
Add the basil, pistachios, olive oil and parmesan to a mixer and blitz until smooth. Gauge whether you need to add more olive oil.
2
In a small saucepan, cook the smoked pancetta until nicely crisp.
3
In a separate pan, cook the rigatoni in bubbling salty water for approximately 8 minutes until al dente.
4
Once the pasta is cooked, drain and add to the pancetta, then stir through the pesto and serve with extra parmesan and chopped pistachios.
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