Spaghetti with Italian pistachio pesto

by: Favuzzi

  • Preparation 15 min
  • Cooking 15 min
  • Portions 4 pers.

Ingredients needed

500 g Favuzzi spaghetti 

½ jar Favuzzi Pistachio pesto 

10 to 12 asparagus spears  

2 bacon-cheese sausages (or other flavour of your choice) 

Favuzzi Moderate intensity extra virgin olive oil 

Parmesan cheese 

1 baguette 

Favuzzi White truffle extra virgin olive oil 

Fleur de sel and pepper to taste

Get the list of ingredients by email

Steps of preparation

Boil sausages for 10 minutes, then remove from water. In a frying pan, sear sausages for 1 to 2 minutes, then cut into small pieces (they can also be baked in the oven, if preferred). Set aside.  

Use the same pan to make croutons. Cut the baguette into slices; pour a little white truffle olive oil into a small bowl and brush onto both sides of each slice. Brown the slices for a few minutes over medium heat, then let rest for a few minutes. Coarsely crush the slices into croutons. Set aside.  

Boil Favuzzi spaghetti according to package directions. Drain the pasta, reserving ½ cup of the cooking water.   

Meanwhile, in a separate skillet, sauté asparagus in Favuzzi Moderate olive oil for 2 minutes over medium heat. Add ½ cup of water, cover and simmer for a few minutes until they turn a beautiful vibrant green. Remove the asparagus and let rest for a few minutes, then cut into thirds or quarters lengthwise. Set aside.  

Stir the Favuzzi pistachio pesto into the pasta and mix well. Add the reserved cooking water to obtain a creamy sauce.  

Serve and garnish with the sausages, asparagus, croutons, Parmesan cheese, Fleur de sel and pepper to taste!

Favuzzi is also

A selection of
handcrafted products
of quality

Shop online

A reference
on olive oil

Learn all about olive oil