5 from 44 votes
Pasta with mortadella and pistachios and a Parmigiano-Reggiano cream
This pasta features small tube-shaped pasta tossed in a creamy Parmigiano-Reggiano sauce enriched with mortadella cubes and a coarse pistachio pesto. The pistachios provide a textured nutty element, while the mortadella adds savory richness. The Parmigiano cream binds these ingredients in a smooth, indulgent coating that complements the delicate flavors with mild saltiness and nuttiness.
Prep Time
15 mins
Cook Time
30 mins
Servings:
4
Calories:
1269 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g pasta tubes 14oz) I used canneroni from Di Martino, small
- 200 g mortadella 7oz) cut into cubes, Bologna
- 2 shallot
- 100 g pistachio kernels (3.5oz) raw
- 6 tablespoon extra virgin olive oil
- 150 g parmigiano reggiano (10.5oz) grated
- 200 ml heavy cream (7floz) You can also use milk and thicken it with sifted cornstarch
- 50 g butter (2oz)
- salt for pasta and to taste
- black pepper to taste, ground
Instructions
Prepare ingredients
- Cut the mortadella into small cubes, peel and slice the shallots.
- Blanch the pistachio kernels in boiling water for a few seconds, drain and peel them (rubbing them with a cloth will remove most of the peel) Keep a few kernels aside for decoration and put the rest in a blender with 4 tablespoons of extra virgin olive oil. Pulse until you have a rough pesto.
Cup of Yum
Make the parmigiano cream
- Put the milk or heavy cream in a saucepan with a pinch of salt and the butter. Let the butter melt and bring the sauce to a boil, stir continuously. If using milk add a tablespoon of sifted corn starch and stir until it has dissolved. Add ⅔ of the grated Parmigiano cheese and continue stirring until the cheese has melted. Add salt and pepper to taste. Set aside covered.
Cook the sauce
- Cook the sliced shallots in a large non-stick pan or skillet for a few minutes with some extra virgin olive oil, then add the mortadella cubes and cook for about another 5 minutes. Add the pistachio pesto and mix well.
Finish the dish
- Put a saucepan of water on to cook for the pasta. Once the pasta water has started to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Then save a cupful of pasta cooking water and drain the pasta. Add it to the pan with the shallots, mortadella and pistachio. Add a little pasta cooking water and mix well. Add some grated parmigiano and mix again.
- Serve immediately sprinkled with some pistachio kernels and the Parmigiano cream spooned over the top.
Notes
- Small tube-shaped pasta such as penne, farfalle, or canneroni are recommended for best texture and sauce retention.
- Blanch pistachio kernels briefly, then rub with a cloth to remove their skins before blending for a smooth pesto.
- The cream sauce can be made with milk thickened by cornstarch as a lighter alternative to heavy cream.
Nutrition Information
Calories
1269kcal
(63%)
Carbohydrates
88g
(29%)
Protein
42g
(84%)
Fat
85g
(131%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
37g
(185%)
Trans Fat
0.4g
(20%)
Cholesterol
137mg
(46%)
Sodium
1328mg
(55%)
Potassium
688mg
(15%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1449IU
(29%)
Vitamin C
3mg
(3%)
Calcium
541mg
(54%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1269
% Daily Value*
| Calories | 1269kcal | 63% |
| Carbohydrates | 88g | 29% |
| Protein | 42g | 84% |
| Fat | 85g | 131% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 1328mg | 55% |
| Potassium | 688mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1449IU | 29% |
| Vitamin C | 3mg | 3% |
| Calcium | 541mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.