A delicious Italian first course with pasta, walnut pesto, sun-dried tomatoes, and crispy pancetta.
Put walnuts, sun-dried tomatoes, Parmesan pieces, oil, salt, and pepper in a mixer and blend until you reach a compact and homogeneous consistency.
Add the pasta to boiling salted water.
Meanwhile, cook the pancetta in a pan until it is well browned. Set aside a little for garnish.
Drain the pasta in the pan with the pancetta, add the walnut pesto, cooking water, and mix until creamy.
Plate, garnish with the pancetta set aside earlier, a drizzle of raw oil, and serve.
Italy, Emilia Romagna
| Energy (kcal) | 446.42 |
| Carbohydrates (g) | 41.4 |
| of which Sugars (g) | 4.46 |
| Fat (g) | 25.18 |
| of which Saturates (g) | 6.94 |
| Protein (g) | 14.83 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.08 |
