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Recipe by DAGIÙ
A tasty and rich first course, perfect for a special lunch. The fusilloni are dressed with a creamy pistachio pesto, enriched with stracciatella and crispy guanciale.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cook the fusilloni in plenty of salted water until al dente.
Step 2 of 5: Meanwhile, prepare the pesto by blending the pistachios with extra virgin olive oil, Parmesan, salt and pepper.
Step 3 of 5: Cut the guanciale into cubes and brown it in a pan until crispy.
Step 4 of 5: Drain the pasta and dress it with the pistachio pesto, mixing well.
Step 5 of 5: Add the stracciatella and crispy guanciale on top of the pasta before serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving145 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,582 kJ617 kcal | 1,781 kJ426 kcal |
| Fat | 42.37 g | 29.22 g |
| of which saturated fatty acids | 9.77 g | 6.74 g |
| Carbohydrates | 38.37 g | 26.46 g |
| of which sugars | 3.15 g | 2.17 g |
| Fibre | 3.47 g | 2.39 g |
| Protein | 19.46 g | 13.42 g |
| Salt | 0.3 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
