The Recipe:

• Boil a pot with plenty of salt water.
• While the pasta is cooking, pan-fry the Negroni pancetta in a non-stick frying pan.
• Drain the pasta and season with the pistachio pesto.
• Garnish with the hot and crunchy pancetta.
• Lastly, sprinkle with grated Parmesan cheese (or flakes, if preferred).
   

It is perfect as a traditional Italian first course - from Sicily, to be specific; pasta with pistachio pesto is a perfect alternative to the classic pesto from Genoa. It is quick and easy to make, and the ingredients are genuine and flavorful.

Making pasta with pistachio and pancetta is an idea for a Sunday lunch or to take to the office. All of the varieties of this recipe are equally able to be a hit: instead of pancetta, you can add dried or fresh tomatoes after plating. For those with a more demanding palate, try with the Negroni classic sausage: the cubes will make the dish picturesque, and the recipe even more flavorful.
Children will love it, and no one will resist the taste of pistachio pesto.