medtran49
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Serves 2 as a main, 4 as a pasta course in a large meal
We liked this, but a little went a long way.
7 ounces small round pasta tubes
4 ounces mortadella, cut into small 1/4 inch cubes
1 shallot, diced fine
4 ounces shelled unsalted pistachios
3 Tbsp EVOO
4 ounces finely grated Parmigiano Reggiano
3 ounces heavy cream
1 Tbsp unsalted butter
salt for pasta water and to taste
black pepper to taste
Start a large pot of water to boil. Continue with remaining recipe instructions. Once water is boiling, add salt and pasta. Cook while you are finishing up with remainder of recipe.
Make the Parmigiano cream by placing the butter and heavy cream into a small saucepan and bring to a boil. Add about 2/3 of the grated cheese, a pinch of salt and some black pepper. Stir until cheese is fully melted. Set aside and keep warm.
Place the nuts and half of the EVOO in a food processor and process until nuts are ground into small pieces.
Place remaining EVOO into a large skillet, heat over medium to medium high, add shallot and cook for a few minutes. Add the mortadella cubes and cook over medium for about 5 minutes. Add the pistachio pesto and mix well. Keep warm.
Once the pasta is cooked, drain, reserving 1 cup of pasta water. Add the pasta to the skillet and stir. Add about half of the pasta water and the remaining grated cheese. Mix well, adding more pasta water as necessary to make a glistening sauce. Taste and add salt and/or pepper as needed.
Serve by placing the pasta mixture on a dish, then topping with the Parmigiano cream sauce.
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