Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pappardelle con Pistacchi, Besciamella e Speck

Pappardelle with Pistachios, Béchamel, and Speck

Name: Pappardelle with Pistachios, Béchamel, and Speck
Yield: Serves 4 servings
Ingredients: 3/4 cup shelled pistachios (about 125 grams); 6 ounces speck (about 170 grams); 12-12.5 ounces pappardelle pasta (about 320-350 grams); 1/4 cup grated Parmesan cheese (about 20 grams); 3/4 cup béchamel sauce (about 200 grams); Fresh basil, to taste; Lemon zest, to taste; Olive oil, to taste; Black pepper, to taste; Salt, to taste

Andrea Farina @theprofect

A great dish to impress your guests, made with homemade pistachio pesto (it’s really quick to make!).

Andrea Farina @theprofect

A great dish to impress your guests, made with homemade pistachio pesto (it’s really quick to make!).

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Ingredients

Serves 4 servings

3/4 cupshelled pistachios (about 125 grams)
6 ouncesspeck (about 170 grams)
12-12.5 ouncespappardelle pasta (about 320-350 grams)
1/4 cupgrated Parmesan cheese (about 20 grams)
3/4 cupbéchamel sauce (about 200 grams)
Fresh basil, to taste
Lemon zest, to taste
Olive oil, to taste
Black pepper, to taste
Salt, to taste

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Steps

1

First, make the pistachio pesto. Shell all the pistachios. Once shelled, place the pistachios in a small pot of boiling water. Let them cook for 5 minutes.
2

Drain the pistachios and peel off their skins one by one.
3

Place most of the pistachios in a blender (set a few aside to top the pasta later), add the Parmesan, a little olive oil, two basil leaves, salt, pepper, and some grated lemon zest. Blend everything together, adding a little water at a time until you reach your desired consistency.
4

Prepare the béchamel sauce using your favorite recipe (usually 3/4 cup milk (200 ml), 2 1/2 tablespoons flour (20 grams), and 1 1/2 tablespoons butter (20 grams)).
5

Cook the pasta in boiling water. Meanwhile, cook the speck in a small pan with a little olive oil.
6

When the pasta is done, drain it and add it to the pan with the speck. Add the pistachio pesto and mix everything together. Serve the pasta on plates, spoon over the béchamel sauce, sprinkle with chopped pistachios (from those you set aside), and garnish with two basil leaves.