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Farfalle with Pistachios and Pancetta

This very simple yet utterly delicious farfalle with pistachios and pancetta recipe is the perfect meal on a stressful day.
By Emiko Davies

Farfalle with Pistachios and Pancetta

Simplicity is key. I’ve always been an advocate of simplicity, but now even more so. Meals, when I’m lucky enough to have time to make one (or even eat one!) have to be simple, quick, easy to eat and satisfying.

Farfalle with Pistachios and Pancetta
 
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This very simple yet utterly delicious farfalle with pistachios and pancetta recipe is the perfect meal on a stressful day.
Author:
Recipe Type: Main
Serves: 1
Ingredients
  • 1 scallion, chopped
  • A few slices of pancetta, chopped
  • A handful of whole pistachios, shelled and chopped roughly
  • Farfalle, bowtie pasta – about 80-100 grams a person, depending on how hungry you are
  • Semi-aged cheese such as asiago or pecorino, shaved
  • Parsley, chopped, for garnish
Instructions
  1. Saute the scallion in some olive oil over a low-medium heat to soften them.
  2. Add the pancetta and cook until the fat has rendered and, if too your liking, it becomes slightly crispy.
  3. Add the chopped pistachio and toss for a further 30 seconds or so. Take off the heat until your pasta is cooked (if you are using fresh pasta, it should take a couple of minutes only; if using dry, follow the recommendations on the packaging).
  4. When the pasta is ready, drain, reserving a little of the cooking water if needed. Add to the pancetta and pistachio, tossing with a little of the cooking water to create a sort of emulsion that binds the ‘dressing’ to the pasta.
  5. Garnish with chopped parsley and serve immediately with long shavings of cheese.
Emiko Davies

Emiko Davies

Emiko Davies is a food writer, photographer and illustrator who Amanda Hesser calls the "Renaissance Woman for the Internet Era". She lived in Florence, Italy, for seven years where she nurtured her love of regional Italian cuisine and now calls Australia's food capital, Melbourne, her home.

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Originally Published: February 7, 2013

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