A tasty and rich first course, perfect for a special lunch. The fusilloni are dressed with a creamy pistachio pesto, enriched by stracciatella and crispy guanciale.
Cook the fusilloni in plenty of salted water until al dente.
Meanwhile, prepare the pesto by blending the pistachios with extra virgin olive oil, parmesan, salt, and pepper.
Cut the guanciale into cubes and fry it in a pan until crispy.
Drain the pasta and dress it with the pistachio pesto, mixing well.
Add the stracciatella and crispy guanciale on top of the pasta before serving.
Blender
Pan
Italia, Sicilia
| Energy (kcal) | 199.69 |
| Carbohydrates (g) | 1.12 |
| of which Sugars (g) | 0.62 |
| Fat (g) | 19.74 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 3.6 |
| Fiber (g) | 1.46 |
