Spaghettoni with mortadella and pistachio cream is a simple, delicious, and very quick-to-prepare first course, perfect as a quick lunch saver that will leave all the diners licking their lips. Moreover, it is prepared in no time: while the spaghettoni cook, you prepare the sauce. A super creamy first course to envelop the palate with crunchy pistachio granules to enhance it all!
Make sure to use high-quality mortadella as it is essential to give the dish its unmistakable taste and aroma.
To give the dish an extra touch, you can add a few dollops of stracciatella to each plate before serving. Now that your mouth is already watering, let’s head to the kitchen.
For this recipe, I used Garofalo spaghettoni included in this month’s Degustabox.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 549.24 (Kcal)
- Carbohydrates 32.97 (g) of which sugars 1.38 (g)
- Proteins 18.81 (g)
- Fat 38.24 (g) of which saturated 5.10 (g)of which unsaturated 9.70 (g)
- Fibers 2.94 (g)
- Sodium 1,389.21 (mg)
Indicative values for a portion of 180 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 FOR SPAGHETTONI WITH MORTADELLA AND PISTACHIO CREAM
- 12.7 oz spaghettoni
- 5.3 oz mortadella
- 1.4 oz pistachios
- 8.1 oz soft spreadable cheese (robiola, Philadelphia, etc.)
- 1/2 onion
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Wok
PREPARATION OF SPAGHETTONI WITH MORTADELLA AND PISTACHIO CREAM
Put a pot with plenty of salted water on the stove and cook the spaghettoni
While the pasta is cooking, place a pan with a drizzle of olive oil on the stove, add the chopped onion, and let it brown.
Roughly chop the mortadella and place it in a food processor; chop it very finely and then pour it into the pan with the onion.
Roughly chop the pistachios and add them to the mixture. Also, add the creamy cheese (or ricotta if you prefer) to the pan and let it melt by adding a couple of tablespoons of pasta cooking water.
When the pasta is cooked, drain it and pour it into the pan with the sauce, mix everything again, and serve!
Adriana’s Tip
A nice grind of pepper goes perfectly with this dish!
