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Recipe by Taniago74_cucinapertutti
A simple and quick recipe to make but full of flavor.
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: Cut the mortadella into cubes and brown it in a pan with a drizzle of oil until it becomes crispy.
Step 2 of 5: 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.
Step 3 of 5: Season with salt and pepper. Drain the pasta al dente and pour it into the pan with the mortadella.
Step 4 of 5: Add the pistachio pesto and mix over the heat.
Step 5 of 5: Finally add the squacquerone and keep stirring until it is well melted (if necessary, help yourself with a little hot cooking water)
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving258 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,777 kJ903 kcal | 1,462 kJ350 kcal |
| Fat | 40.21 g | 15.57 g |
| of which saturated fatty acids | 13.95 g | 5.4 g |
| Carbohydrates | 101.18 g | 39.18 g |
| of which sugars | 6.71 g | 2.6 g |
| Fibre | 5.37 g | 2.08 g |
| Protein | 40.7 g | 15.76 g |
| Salt | 0.72 g | 0.28 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.
