Pistachio Pasta

Name: Pistachio Pasta
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 75 g pancetta ((cut into small cubes)); 1 small onion ((finely dinced)); 1 clove garlic; 45 g unsalted pistachios ((chopped +10 g extra to add on top)); 100 ml soy cream; 100 g lactose free quark ((or replace the quark and cream with 400 g ricotta)); 200 g pasta ((I used tagliatelle)); 1 tbsp Parmigiano ((grated + 1 tsp to add on top)); ½ tsp salt; ½ tsp black pepper

6 steps

Cook:15min

A creamy pasta sauce made out of pistachio!

Updated at: Sun, 16 Feb 2025 17:30:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories749.3 kcal (37%)

Total Fat24.6 g (35%)

Carbs94.7 g (36%)

Sugars15.1 g (17%)

Protein36 g (72%)

Sodium4757.5 mg (238%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

75gpancetta

45gunsalted pistachios

chopped +10 g extra to add on top

100mlsoy cream

100glactose free quark

or replace the quark and cream with 400 g ricotta

200gpasta

I used tagliatelle

1 TbspParmigiano grated

+ 1 tsp to add on top

½ tspsalt

½ tspblack pepper

Instructions

Step 1

Cook the pasta al dente.

Step 2

Meanwhile, fry the onion in the olive oil until soft, but not brown. Add the garlic and the pistachios and fry for 2 minutes or until fragrant.

Step 3

Transfer it to a food processor and blitz until crumbly

Step 4

Cut the pancetta in small cubes. Fry them till crispy.

Step 5

Add the pistache mixture to the to the pan and add the cream, quark, Parmesan, salt and pepper. Heat through and add the cooked drained pasta. Gently mix then transfer to serving plates.

Step 6

Lightly crush the remaining pistachios and serve on top of the pasta together with extra Parmesan.

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