Pasta with Pistachio Pesto and Nduja is a first course that combines two of Southern Italy's finest products: green Sicilian pistachios and spicy Calabrian nduja. A contrast of sweet and spicy flavors that captivates at first bite.Ingredients 500g pasta (rigatoni or penne) 4 tablespoons Sicilian Pistachio Pesto 60g Nduja di Calabria 2 tablespoons Extra Virgin Olive Oil Organic Grated Parmesan cheese to taste · Salt to taste. Method Cook the pasta in plenty of salted water. In a pan, melt the nduja in the extra virgin olive oil over low heat for 2-3 minutes. Add the pistachio pesto and stir well off the heat. Drain the pasta al dente, reserving a ladle of the cooking water. Toss the pasta with the sauce, adding cooking water if necessary. Serve with a sprinkling of grated Parmesan cheese and chopped pistachios. Tastiness PairingsFor this recipe, we recommend: Sicilian Pistachio Pesto and Nduja di Calabria.
