Pesto and pancetta sedanini pasta
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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
Instructions
Pesto Method
- Place dry ingredients in a food processor.
- Start and add oil until creamy.
- Set aside.
- 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.