After having posted a recipe with pistachio pesto and dried tomatoes, here it is another easy and fast recipe, where this time the pistachio pesto is paired with a very good mortadella, a classic and perfect match 🙂

INGREDIENTS (2 people):

• 180 g penne
• 100 g pistachio pesto (about 60% pistachio, 40% extra virgin olive oil, salt)
• 80 g mortadella
• half clove of garlic
• freshly grated ricotta infornata (Parmigiano it’s also fine)

1. First of all prepare the pesto with a blender. You can use green pistachio or toasted, depending on your taste, but they have to be unsalted.
2. Start boiling the pasta. Meanwhile cut also the mortadella into small slices (or small cubes if you prefer).
3. Take a pan and gently heat the pistachio pesto, at low heat, and add also the minced garlic and just in the last couple of minutes also the mortadella.
4. When the pasta is cooked al dente drain it and pour it in the pan, add some of the boiling water to help the creaminess, mix together.
5. Serve it, add a drizzle of extra virgin olive oil and freshly grated ricotta infornata (or ricotta salata, but also Parmigiano Reggiano if you can’t find the others). Enjoy 🙂

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Products used:

Pasta: penne Afeltra

Mortadella: artisanal mortadella of Silvio Scapin, made from Mora Romagnola pork