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Fusilli with Pea, Almond and Mint Pesto with Citterio Smoked Pancetta cubes
4
20 min
Citterio
A fresh and comforting first course: pea, almond and mint pesto coats the fusilli, while Citterio Smoked Pancetta Cubes add crunch and flavor to every bite.
320 g fusilli
200 g peas (fresh or frozen)
40 g shelled almonds
6–8 fresh mint leaves
40 g grated Parmesan cheese
130 g Citterio Smoked Pancetta Cubes
4 tablespoons extra virgin olive oil
1 garlic clove (optional)
salt to taste
black pepper to taste
grated lemon zest (optional)
Bring a pot of salted water to a boil and cook the peas for about 3–4 minutes, until tender. Drain them and let them cool slightly.
Blend the peas with almonds, Parmesan, mint and extra virgin olive oil until you obtain a smooth cream. If necessary, add a tablespoon of the cooking water.
In a non-stick pan, sauté the Citterio Smoked Pancetta cubes for 3–4 minutes, until they become golden and crispy.
Cook the fusilli in plenty of salted water according to the time indicated on the package. Before draining, reserve a small cup of the cooking water.
Pour the pasta into the pan with the pancetta, add the pea pesto and a little cooking water, then toss well to combine everything.
Cubetti
The right balance between lean and fatty parts, with a defined yet delicate flavor: Citterio smoked bacon cubes are perfect for any recipe, versatile and convenient in the double container to preserve all the aroma! Lightly smoked.
