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Rocket & pistachio pesto pasta | Jamie Oliver recipes
Making a simple pesto from scratch is quick, easy and will take your pasta dishes up a notch on the flavour front. Enjoy!Total Time: 18 minCalories: 524 per servingServings: 4DirectionsIngredientsNutritionalSicilian Pasta with Creamy Pistachio Sauce - Mangia Bedda
- Toast the chopped pistachiosin a dry pan until fragrant. Set aside.
- Bring a large pot of salted water to a boil. Cook pastauntil very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water before draining it.
- Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancettaand cook, stirring, until it has rendered it’s fat and is crisp, about 5 minutes.
- Toast the chopped pistachiosin a dry pan until fragrant. Set aside.
- Bring a large pot of salted water to a boil. Cook pastauntil very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water before draining it.
- Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancettaand cook, stirring, until it has rendered it’s fat and is crisp, about 5 minutes.
- Transfer the pancetta to a bowl and add the diced onionto the pan.
- 5/5(6)
- Total Time: 20 mins
- Category: Main Course
- Published: Dec 8, 2021
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- 4.8/5(6)
- Category: Main Course
- Cuisine: Italian
- Calories: 521 per serving
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