Pasta with mortadella and pistachios and a Parmigiano-Reggiano cream

Step 1

Cut the mortadella into small cubes, peel and slice the shallots.

Step 2

Blanch the pistachio kernels in boiling water for a few seconds, drain and peel them (rubbing them with a cloth will remove most of the peel) Keep a few kernels aside for decoration and put the rest in a blender with 4 tablespoons of extra virgin olive oil. Pulse until you have a rough pesto.

Step 3

Put the milk or heavy cream in a saucepan with a pinch of salt and the butter. Let the butter melt and bring the sauce to a boil, stir continuously. If using milk add a tbsp of sifted corn starch and stir until it has dissolved. Add 2/3 of the grated Parmigiano cheese and continue stirring until the cheese has melted. Add salt and pepper to taste. Set aside covered.

Step 4

Cook the sliced shallots in a large non-stick pan or skillet for a few minutes with some extra virgin olive oil, then add the mortadella cubes and cook for about another 5 minutes. Add the pistachio pesto and mix well.

Step 5

Put a saucepan of water on to cook for the pasta. Once the pasta water has started to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Then save a cupful of pasta cooking water and drain the pasta. Add it to the pan with the shallots, mortadella and pistachio. Add a little pasta cooking water and mix well. Add some grated parmigiano and mix again.

Step 6

Serve immediately sprinkled with some pistachio kernels and the Parmigiano cream spooned over the top.