Spaghetti with mortadella and truffle pistachio pesto is a delicious Italian dish that we can make in any season of the year because it doesn’t require any out-of-season ingredients and is super quick to make. It is an ideal pasta dish for those who decide at the last minute to organize a lunch or dinner with friends but aim especially to impress delighting the palates of the guests.
For this recipe, I used Bronte D.O.P. green pesto that you can also purchase on the website caracisicilyfood and you can use a 10% discount coupon on all your purchases using the coupon code Dadcook10.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 880.99 (Kcal)
- Carbohydrates 44.75 (g) of which sugars 4.96 (g)
- Proteins 28.20 (g)
- Fat 65.08 (g) of which saturated 9.89 (g)of which unsaturated 11.93 (g)
- Fibers 2.35 (g)
- Sodium 1,073.29 (mg)
Indicative values for a portion of 6 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
- 13.4 oz spaghetti
- as needed pistachio pesto
- 6.3 oz Bologna mortadella
- 1 nut butter
- as needed chopped pistachios
- 5.3 oz sheep ricotta
Tools to Use
- 1 Pot Pasta pot
- 1 Pan Non-stick pan
Steps
To make spaghetti with mortadella and truffle pistachio pesto, first of all I toasted the chopped pistachios that will be used at the end of the recipe.
Then another thing to do right before dealing with the rest of the recipe is to put the spaghetti to cook in boiling salted water.
To start composing the recipe now, I used thick slices of mortadella and cut them into squares that will serve as a base for the spaghetti with truffle pistachio pesto. If you prefer, you can also use a piece of mortadella and cut it into squares the same way.
Then melt the butter in a non-stick pan and cook the diced mortadella for a few minutes.
Briefly cook the mortadella just for a few minutes to flavor the butter and make it even more delicious.
If you like, you can also add a sprig of basil with the leaves to give it fragrance.
To conclude drain the spaghetti very al dente and finish cooking them by tossing them in the pan where the mortadella was cooked.
Finally, when the pasta is cooked, add the mortadella a few minutes before turning off the heat and then add the truffle pistachio pesto off the heat.
At the same time, always off the heat, toss the spaghetti to mix all the ingredients well so that the pasta is well seasoned and very creamy.
Finally, after plating, I added the toasted chopped pistachios and enriched everything with sheep ricotta flakes.
The spaghetti with mortadella and summer truffle pistachio pesto is ready.
Enjoy your meal from Dadcook!
