Minty Pistachio Rigatoni with Asparagus and Pancetta

This pasta is incredibly fresh and vibrant, featuring mint and pistachio paired with creamy mascarpone and zesty lemon, along with peppery pancetta and crunchy asparagus. The highlight was undoubtedly the Northern Pasta Co. Rigatoni! It’s truly a game-changer.

SERVES: 3-4

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INGREDIENTS:

• 450g Northern Pasta co. Rigatoni

• 100g pistachios

• 1-2 sprigs off mint leaves (depending on preference)

• 250g mascarpone

• 1 lemon zest

• 1 lemon juice

• 2 tbsp extra virgin olive oil

• Salt and pepper

• 100g Parmesan

• 150g pancetta

• 120g asparagus

METHOD:

1. Blend together the pistachios, mint, mascarpone, lemon zest and juice, olive oil, Parmesan, salt and pepper.

2. Bring the pasta up to boil, covered by cold water and with a generous helping of salt.

3. On a medium - high heat fry up your pancetta in a large pan.

4. Cut up your asparagus, removing the hard ends for the bin whilst removing the tips, and setting them aside. Dice the rest into rounds.

5. Add the asparagus rounds into the water with the pasta whilst adding the tips into the pancetta. Cook the tips with the pancetta until the pancetta is golden and slightly crispy.

6. Once the pasta is cooked through, put the pancetta pan on a low heat, add the blended mixture and spoon in the pasta letting the some of the pasta water come in too. Mix until the perfect consistency, tasting for anything you wish to adjust, I.e. lemon, salt and pepper?

7. Plate with crushed pistachios and a sprinkle of Parmesan and enjoy!