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Penne with fresh pesto Bronte pistachios
ingredients
servings
4
Penne rigate, pasta
400 grams
Pistachios
200 grams
Dried pine nuts
10 grams
Pancetta
125 grams
UHT cooking cream
120 grams
Onions
1 unit
Butter
1 knob
Iodized salt
to taste
Grated cheese
2 spoons
first courses from Italy
Penne with fresh pesto Bronte pistachios
Penne with fresh pesto Bronte pistachios
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you want to prepare the pesto not consume it immediately, you can chop the pistachios / pine nuts / salt and put in a jar, taking care to cover well the surface with extra-virgin olive oil and refrigerate for a few days.
preparation
step 1
Shell the pistachios and remove the skins that covers them, a fast method to remove it is to immerse the pistachios in boiling water a few minutes until it is seen that the peel is detached.
step 2
Dry them with a paper towel after which put them in a blender with the tip of a teaspoon of salt, pine nuts and chop fine.
step 3
In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
step 4
Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire. The consistency should be soft.
step 5
Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.
step 6
In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
step 7
Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire.
step 8
Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.
