- 45 min
- 1 hr
- 6 - 8
For the pesto
- 180 mL (3/4 cup) shelled unsalted pistachio nuts
- 15 mL (1 tbsp) fennel seeds
- 1 clove garlic, chopped
- 1 mL (1/4 tsp) fine sea salt
- 250 mL (1 cup) packed fresh basil leaves
- 125 mL (1/2 cup) packed fresh Italian parsley leaves and thin stalks
- 60 mL (1/4 cup) packed fresh mint leaves
- 60 mL (1/4 cup) packed fresh coriander leaves and thin stalks
- 15 mL (1 tbsp) fresh thyme leaves
- 125 mL (1/2 cup) grated Saputo Parmigiano Reggiano cheese
- 125 mL (1/2 cup) extra-virgin olive oil
- 30 mL (2 tablespoons) warm water
For the pasta
- 454 g (1 lb) dry Rigatoni or Tubetti pasta
- 250 mL (1 cup) frozen green peas
- 375 mL (1 1/2 cups) diced pancetta
- 1 small onion, peeled and thinly sliced
- 30 mL (2 tablespoons) white wine
- 250 mL (1 cup) pistachio pesto
- 250 mL (1 cup) Saputo Ricotta di Campagna cheese
For the pesto
- In the bowl of a food processor, add the pistachios, fennel seeds, garlic, and salt. Pulse until the pistachios are coarsely ground. Using a spatula, scrape down the bowl.
- In a large bowl, combine the fresh herbs, then add them to the food processor 1 handful at a time, pulsing to incorporate each batch before adding more. Once all the herbs are incorporated, add the grated Saputo Parmigiano Reggiano cheese and pulse a few times to incorporate. Scrape down the bowl.
- With the motor running, add the extra-virgin olive oil in a thin stream. Process until the pesto comes together, 30 seconds to 1 minute. Scrape down the bowl. Add the warm water and process until the pesto is creamy, about 30 seconds more. Measure out 250 mL (1 cup) pesto for the recipe, then store the remaining pesto
For the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook to the “al dente” stage, following the manufacturer’s instructions. Add the frozen green peas to the boiling water 1 minute before the end of the cooking time. Scoop out and save 250 mL (1 cup) cooking water before draining.
- While the pasta is cooking, set a large sauté pan over medium-high heat. Add the pancetta and sauté until light golden brown. Add the sliced onion and cook until the pancetta is crisp, and the onion is tender. Add the white wine and scrape down the bottom of the pan to deglaze. Add the cooked pasta and green peas, then the pesto and 125 mL (1/2 cup) of the pasta cooking water. Stir to heat the pesto and coat the pasta. Add the Saputo Ricotta di Campagna cheese and the remaining pasta cooking water. Stir until incorporated, creamy, and hot. Serve immediately.
A recipe developed by our chef collaborator @rob_gentile
get to know our chef collaborator
Rob Gentile @rob_gentile
Over the years, Chef Rob Gentile has made his mark on the Canadian culinary scene by developing a refined and professional approach to Italian-inspired cuisine. As the Chef of the critically acclaimed Buca restaurants, he has created a welcoming and creative culinary program with strong appreciation for seasonal ingredients and classic technique. His restaurants have garnered a notable following and earned critical acclaim as some of the best in the country and Torontonians can hardly wait to see what Chef Rob Gentile has to offer next.