Pistachio Pesto & Pancetta Rigatoni

Recipe and photography by Ella Fanfarillo

Ingredients:

80g Pistachios
100g Fresh Basil
100g Smoked Pancetta (diced)
200g Rigatoni
150ml Olive Oil
100g Parmesan (finely grated)

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.