Courtesy of: Diana Gale from Domestic Goddess Wannabe
We are very honored to announce that The Real Food Market is now the official sponsor of The Domestic Goddess Wannabe for Italian produce!
Diana's first recipe – Elicoidali with Bronte Pistachio Pesto, Pancetta, Spinach and Roasted Cherry Tomatoes – made using elicoidali, which are medium-sized, flat-cut tubes with spiraling ridges on the outside, great for holding onto sauces.
If you have never had pesto made with pistachio, you have been missing out on one of life’s yummiest food. Made by combining pistachio from Bronte in Sicily, with extra virgin oil, almonds, basil and Parmigiano Reggiano, this little jar contains flavor, flavor and more flavor!
This was so good, the LAM and I both kept “tasting” the pasta. In fact, in the end I had to tell him we had to stop eating or there wouldn’t be any left for dinner! The LAM even admitted that while he normally detested spinach, it really worked in this dish, and I have to agree with him. It was really good.
Let me show you how to cook this delicious dish.
Start by browning the pancetta (you can also use bacon). Once the pancetta is brown, place on kitchen towels to drain. Set aside.
Pour away the oil. In the same skillet, wilt the cherry tomatoes for about 2-3 minutes. Transfer into a bowl and set this aside.
In the same skillet, gently heat the pistachio pesto sauce. I added extra garlic because we love loads of garlic in our food, but this is totally optional since there is already a lot of garlic in the pesto sauce.
Add the pancetta and spinach. I used frozen spinach that had been thawed. If you are using fresh spinach, simply throw in the spinach and turn off the heat to allow the spinach to wilt. Don’t over cook it.
Stir them into the sauce and set aside.
In a pot of salted boiling water, cook the pasta for about 10-11 minutes.
Once the pasta is al dente, transfer them into the skillet containing the sauce.
On low heat, stir to coat the pasta with the sauce. Add a little pasta water (water used to cook the pasta) to loosen the sauce so it can coat the pasta more easily.
I didn’t add any salt because the pancetta already contains salt but I did add freshly ground black pepper.
Grate some Pecorino (I used this delicious Pecorino made with sheep’s milk and flavored with saffron and black peppercorns!! SO GOOD!) and sprinkle some chopped Italian parsley on top and serve immediately!