Pasta is so popular that the whole month of October is unofficially known as Pasta Month! Chef Massimo shares a delicious pasta recipe with us!
INGREDIENTS
- 1 lb Sedanini pasta
- 1 cup Pancetta
- 1 cup Onion
- 2 cloves Garlic
- 1 cup Cherry tomato
- 3 tbsp Olive oil
- 1 cup Pistacchio
- 1/2 cup Extra virgin olive oil
- 2 tbsp Padano
- 2 tbsp Pecorino
- 4/5 cup Bay leaves
Pesto
- 1 cup Pistacchio
- 1/2 cup Extra virgin olive oil
- 2 tbsp grated Padano
- 2 tbsp grated Pecorino
- 4/5 cup Bay leaves
Pasta
- 1 lb Pipette pasta
- 1 cup diced Pancetta
- 1 cup Finely chopped Onion
- 2 cloves minced Garlic
- 1 cup Cherry tomato (cut in half)
- 3 tbsp Olive oil
METHOD
Pesto Method
- Place dry ingredients in a food processor.
- Start and add oil until creamy.
- Set aside.
Pasta Method
- In a preheated frying pan add the oil with the onions, garlic and pancetta.
- Cook until the onions are soft, and the pancetta has rendered.
- Add the cherry tomatoes and season with a little salt
- Sauté for a minute and turn the fire off.
- Cook the pasta in plenty of salted water.
- Reserve some of the cooking water and strain the pasta.
- Add it to the frying pan and add a little of the reserved water.
- Toss well and then add a few scoops of pesto.
- Mix well, taste for correct seasoning and serve.