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Pistachio Honey Pesto and Pancetta Trenette

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

Ingredients:

1/2 lb. Pappardelle’s Pistachio Honey Trenette
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
2/3 cup roasted salted pistachios, shells removed, chopped
1 cup Parmesan cheese, shredded, divided
1 Tbsp. honey
4 cloves garlic, roughly chopped
Salt & pepper, to taste
2 Tbsp. butter
1 cup white onion, diced
1 cup whipping cream
4 oz. diced pancetta

Instructions: 

  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain and set aside.
  2. Meanwhile, add chopped pistachios, basil, garlic, ½ cup Parmesan, honey, salt & pepper to food processor, pulsing until combined. Slowly pour in olive oil, stopping to scrape sides, and pulse until desired consistency is reached.
  3. Heat a large pan over medium-high heat. Fry pancetta until crispy, about 5 minutes. Remove pancetta and place on paper towel-lined plate, keeping the fat in the pan. Reduce heat to medium and add diced onions. Sauté for 3-5 minutes, or until tender.
  4. Add pistachio pesto to pan and reduce heat to medium-low. Stir well, cooking for 2 minutes. Slowly add cream to pan, mixing constantly, until heated through and well-incorporated.
  5. Add pasta, pancetta, remaining Parmesan cheese, a few Tbsp. of pasta water, and salt & pepper, to taste. Stir to combine and serve with extra chopped pistachios and Parmesan on top. Enjoy!