Pasta with pancetta, and Broad bean pistachio and rosemary pesto
Serves:  6
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
48
Recipe by: Dominique Rizzo
I made this pasta because the broad beans at the markets were so inviting that I just had to pick up a handful. Quick, easy and absolutely delicious, this will be a party favourite and a perfect addition to your pasta repertoire.
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Pasta with pancetta, and Broad bean pistachio and rosemary pesto
Ingredients:
Pasta with pancetta, and Broad bean pistachio and rosemary pesto
Method:
Pasta with pancetta, and Broad bean pistachio and rosemary pesto
  1. Boil the broad beans in a small amount of boing water for 2 - 3 minutes and rinse in cold water. Peel discarding the skins and keeping the beans aside
  2. Place the beans into a food processor with the rosemary and the pistachio nuts and pulse until combined. Bring a large pot of salty water to the boil and cook the pasta as directed on the packet
  3. While the pasta is cooking heat the butter and the oil over a moderate temperature in a heavy based pan large enough to eventually fit the pasta. Tear the pancetta into shreds and fry this in the butter and oil until golden. Don't freak out over the amount of butter or oil as this will form the sauce
  4. Cook the pancetta for 4 - 5 minutes until it starts to brown, turn off the heat and add in the garlic, a generous amount of cracked black pepper and the lemon zest
  5. When the pasta is cooked, drain the pasta reserving about 2 cups of the pasta water. Add the pasta directly into the pan with the pancetta, add in about 1/3 cup of pasta water and stir
  6. Add into the broad bean mix another 1/4 - 1/3 cup of pasta water and stir it to loosen the mix. Toss this through the pasta and then serve the whole lot scattered with shaved or grated parmesan cheese
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