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Cut the mortadella into cubes and brown it in a pan with a drizzle of oil until it becomes crispy.
Put the water on for the pasta and, meanwhile, prepare the pistachio pesto by blending the pistachios, Parmesan, garlic and oil in a mixer until you obtain a creamy consistency.
Season with salt and pepper. Drain the pasta al dente and pour it into the pan with the mortadella.
Add the pistachio pesto and mix over the heat.
Finally add the squacquerone and keep stirring until it is well melted (if necessary, help yourself with a little hot cooking water)
Consume within 2 days
You can use stracchino or another creamy cheese instead of squacquerone. If you don't like mortadella, replace it with bacon.
Italia, Emilia Romagna
| Energy (kcal) | 349.53 |
| Carbohydrates (g) | 39.18 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 15.57 |
| of which Saturates (g) | 5.39 |
| Protein (g) | 15.75 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.28 |
