Paccheri Pesto Recipe
Basil-pistachio pesto, house lovage, vegan tagliatelle made stracciatella cheese, aged balsamic, griddled mortadella
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Ingredients
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Pasta
Pesto
Toppings
Method
Pasta Preparation
Cook the Vegan Tagliatelle
Bring a large pot of salted water to a boil. Add the vegan tagliatelle and cook according to package instructions until al dente. Drain and set aside.
Pesto Preparation
Make the Basil-Pistachio Pesto
In a food processor, combine the fresh basil leaves, shelled pistachios, garlic cloves, nutritional yeast, and salt. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil and blend until smooth. Add fresh lemon juice and blend again until combined. Adjust seasoning with salt if necessary.
Assembly
Assemble the Paccheri Pesto
In a large mixing bowl, combine the cooked vegan tagliatelle with the basil-pistachio pesto. Toss well to coat the pasta evenly.
Serve
Plate the pesto pasta and top with griddled mortadella pieces. Drizzle with aged balsamic vinegar and sprinkle with house lovage. Season with salt and pepper to taste. Serve immediately.