A simple and quick recipe to make but full of flavor.
Cut the mortadella into cubes and sauté in a pan with a drizzle of oil until it becomes crispy.
Boil water for the pasta and in the meantime, prepare the pistachio pesto by blending the pistachios, Parmesan, garlic, and oil in a mixer until creamy.
Season with salt and pepper. Drain the pasta al dente and add it to the pan with the mortadella.
Add the pistachio pesto and mix over the heat.
Finally, add the squacquerone and continue stirring until it is well melted (if necessary, use a bit of hot cooking water to help).
Consume within 2 days
Instead of squacquerone, you can use stracchino or a creamy cheese. If you don't like mortadella, replace it with pancetta.
Italia, Emilia Romagna
| Energy (kcal) | 404.65 |
| Carbohydrates (g) | 31.06 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 26.6 |
| of which Saturates (g) | 5.35 |
| Protein (g) | 11.3 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.1 |
