Description
A simple and satisfying dish, this farfalle with pistachios and pancetta combines the nutty crunch of pistachios with the savory crispness of pancetta for a quick and delicious meal.
Ingredients
Scale
- 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 per person
- Olive oil, for sautéing
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over low-medium heat. Add the chopped scallion and sauté until softened, about 2-3 minutes.
- Add the pancetta to the skillet and cook until the fat has rendered and the pancetta is slightly crispy, about 4-5 minutes.
- Stir in the chopped pistachios and cook for another 1-2 minutes to warm them through.
- Add the cooked farfalle to the skillet and toss everything together to combine. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with additional pistachios if desired.
Notes
For a vegetarian version, omit the pancetta and add more pistachios or a sprinkle of parmesan cheese. This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 55
- Fiber: 3
- Protein: 15
- Cholesterol: 30