Mortadella and Pistachio Pasta
Mortadella and Pistachio Pasta is a simple and quick first course suitable for any occasion.
A recipe that will surprise you for its simplicity yet great flavor: the sauce made from Mortadella and Pistachio is prepared in the time it takes to cook the pasta and does not present any particular difficulties.
Mortadella and pistachio are two ingredients that pair perfectly; with the addition of spreadable cheese they create an enveloping and creamy sauce without weighing the dish down.
For an even creamier version you can also decide to blend part of the mortadella; what will make the difference, however, is adding a little of the pasta cooking water.
A harmony of flavors created with a few simple ingredients that the whole family will enjoy.
Try it and it will be a guaranteed success.
If you love Mortadella, also try the Mortadella Mousse, ready in just 5 minutes — perfect to spread on bread or to create tasty appetizers.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 425.79 (Kcal)
- Carbohydrates 25.45 (g) of which sugars 0.88 (g)
- Proteins 14.15 (g)
- Fat 29.76 (g) of which saturated 4.25 (g)of which unsaturated 7.12 (g)
- Fibers 1.83 (g)
- Sodium 665.55 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta (penne, fusilli, or other short pasta)
- 5 oz Mortadella di Bologna (in a single slice)
- 5 oz spreadable cheese
- 1/2 onion
- 2 tbsp extra virgin olive oil
- to taste pistachio crumbs
Tools
- Pan
- Pot
PROCEDURE
Bring a large pot of salted water to a boil and as soon as it boils, add the pasta.
Pour 2 tablespoons of extra virgin olive oil into a pan and add the chopped onion; sauté until it turns golden.
Add the mortadella cut into cubes and brown for 2 minutes.
One minute before draining the pasta (it should be slightly al dente), add to the pan with the mortadella the spreadable cheese and 1/2 ladle of the pasta cooking water. Stir until a sort of creamy sauce forms.
Drain the pasta and add it directly to the pan with the sauce, toss for a minute, then sprinkle with pistachio crumbs. Serve immediately.
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NOTES
You can substitute the spreadable cheese with cow’s ricotta if you prefer.
To maximize the savory flavor and aroma, try adding a sprinkle of freshly ground black pepper and a little pecorino cheese.
You can use mortadella either diced if you buy a whole piece, or in strips if you have pre-sliced mortadella.
For a milder and silkier taste, replace the extra virgin olive oil with a knob of butter.
STORAGE
Once ready, mortadella and pistachio pasta should be eaten immediately. It can be stored in the refrigerator in an airtight container for up to 1 day.
