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Pasta with Pesto di Pistachio

serves 4
Prep: 5 min. cook: 10 min.

1 jar of Pistachio Pesto
1/2 package of bacon
4-6 tblsp Il Casolare Extra Virgin Olive Oil
1 lb of Spinosi Fettucine or Tagliatelle
1/2 cup grated Parmigiano Reggiano

Fry the bacon until crispy. Then chop coarsely and set aside.
In a pasta bowl, mix the Pistachio Pesto with the Il Casolare Olive Oil.
Boil the Spinosi pasta in salted water according to package directions. When the pasta is cooked, drain and pour onto the pesto in the pasta bowl. Add the cooked bacon and Parmigiano Reggiano. Mix everything well. Serve immediately.

Optional: Add freshly-ground black Tellicherry Pepper as desired.

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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