Mezze Maniche with pistachio cream sauce & guanciale

Pistachio Pesto Pasta with Guanciale serve 4-6

For the pistachio pesto

• ½ cup unsalted shelled pistachios
• 1 cup (10g) fresh basil
• 1/2 clove garlic
• ½ cup Pecorino Romano, grated
• 4-5 tablespoons extra virgin olive oil
• salt and pepper to taste

Rest of the ingredients

• 1lb bag Pistachio Mezze Maniche (reserve some pasta water if needed later)
• 3.5 oz diced Fortuna’s Guanciale
•  1 cup heavy cream
• 1/3 cup Parmigiano Reggiano, finely grated

Simple Directions:  

• Bring a large pot of water to a boil and salt it well.
• Meanwhile, put all ingredients for the pesto in a bowl and turn into a smooth paste using an immersion blender. Season with a pinch of salt and pepper and set aside.
• Dice the Guanciale into small bite size strips or cubes Using a large pan, fry the guanciale until golden and crispy. Do this on a medium-low heat and don’t let it burn. Remove the crispy Guanciale to a plate and pour any remaining fat into a separate bowl to use as seasoning later for a different dish. 
• Add your pasta to the boiling water and cook until al dente.
• Meanwhile, add the cream to the same pan you cooked the guanciale in and bring to a simmer- do not boil. Turn the heat right down and add the Parmigiano Reggiano. Stir until melted then turn off the heat.Add the pistachio pesto to the cream and stir until fully combined. If needed, little pasta water to loosen the sauce and make silky. When your pasta is ready add it to the pan and toss in the sauce until completely coated. Serve in bowl topped with the crispy guanciale & sprinkle of pistachios. 

Enjoy! 

Fortuna’s Sausage & Italian Market