Ricotta Pesto Pasta

Directions

For the pesto

1. 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.
2. 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.
3. 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

1. 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.
2. 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 and the remaining pasta cooking water. Stir until incorporated, creamy, and hot. Serve immediately.

A recipe developed by our chef collaborator @rob_gentile