TAGLIATELLE FATTA A MANO CON PESTO AL PISTACCHIO E MORTADELLA CROCCANTE - IMPASTA CON STEFANO -

pine nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Prepare the tagliatelle dough by mixing 160 grams of flour 0, 40 grams of semolina, and 2 medium eggs until a smooth dough forms.

Roll out the dough and cut it into tagliatelle shapes.

For the pesto, blend 100 grams of pistachios, 1 clove of garlic, and 50-60 grams of extra virgin olive oil until smooth.

Cook the tagliatelle in boiling water until al dente.

Combine the cooked tagliatelle with the pistachio pesto and add the thick slice of mortadella.

Cooking Techniques

Spice Level:

Dietary

Allergens