Description
This very simple yet utterly delicious farfalle with pistachios and pancetta recipe is the perfect meal on a stressful day.
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 a person, depending on how hungry you are
- Semi-aged cheese such as asiago or pecorino, shaved
- Parsley, chopped, for garnish
Instructions
- Saute the scallion in some olive oil over a low-medium heat to soften them.
- Add the pancetta and cook until the fat has rendered and, if too your liking, it becomes slightly crispy.
- 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).
- 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.
- Garnish with chopped parsley and serve immediately with long shavings of cheese.
- Prep Time: 10 mins
- Cook Time: 10 mins