Spaghetti With Guanciale, Tuscan Kale Pesto, Pistachios, And Parmesan Crisps Recipe by Lida Cecchini
Cooking Instructions 1 In a skillet, heat some extra virgin olive oil with a clove of garlic and a small piece of red pepper. Sauté until the garlic is just golden, then remove the garlic. Add the guanciale, diced, and cook for a few minutes. 2 Blanch the Tuscan kale leaves for a few minutes, then drain and pat dry. Chop them and place in a blender with the pistachios, 2 tablespoons extra virgin olive oil, and 2 tablespoons Parmesan cheese. Blend until smooth, then add the pesto to the guanciale in the skillet and mix well. 3 Place slices of guanciale in a hot nonstick pan to make them crispy. Once ready, remove them. In the same pan, add 3 tablespoons Parmesan cheese to make a crisp. 4 Cook the spaghetti until al dente, drain, and add to the skillet with the kale pesto and guanciale. Toss and combine for a few minutes. Serve on plates and top with the crispy guanciale, Parmesan crisps, and a few pistachios. 1 In a skillet, heat some extra virgin olive oil with a clove of garlic and a small piece of red pepper. Sauté until the garlic is just golden, then remove the garlic. Add the guanciale, diced, and cook for a few minutes. 1 In a skillet, heat some extra virgin olive oil with a clove of garlic and a small piece of red pepper. Sauté until the garlic is just golden, then remove the garlic. Add the guanciale, diced, and cook for a few minutes. 2 Blanch the Tuscan kale leaves for a few minutes, then drain and pat dry. Chop them and place in a blender with the pistachios, 2 tablespoons extra virgin olive oil, and 2 tablespoons Parmesan cheese. Blend until smooth, then add the pesto to the guanciale in the skillet and mix well. 2 Blanch the Tuscan kale leaves for a few minutes, then drain and pat dry. Chop them and place in a blender with the pistachios, 2 tablespoons extra virgin olive oil, and 2 tablespoons Parmesan cheese. Blend until smooth, then add the pesto to the guanciale in the skillet and mix well. 3 Place slices of guanciale in a hot nonstick pan to make them crispy. Once ready, remove them. In the same pan, add 3 tablespoons Parmesan cheese to make a crisp. 3 Place slices of guanciale in a hot nonstick pan to make them crispy. Once ready, remove them. In the same pan, add 3 tablespoons Parmesan cheese to make a crisp. 4 Cook the spaghetti until al dente, drain, and add to the skillet with the kale pesto and guanciale. Toss and combine for a few minutes. Serve on plates and top with the crispy guanciale, Parmesan crisps, and a few pistachios. 4 Cook the spaghetti until al dente, drain, and add to the skillet with the kale pesto and guanciale. Toss and combine for a few minutes. Serve on plates and top with the crispy guanciale, Parmesan crisps, and a few pistachios. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Goulash Philly cheesesteak pasta Savory Sweet Ground Beef Patties Avocado smoothie Delicious pizza 🍕 My Goulash Philly cheesesteak pasta Savory Sweet Ground Beef Patties Avocado smoothie Delicious pizza 🍕 Paneer sandwich Tapal Lemon Green tea🍋☕ Farali mini uttapam Buckwheat flour Vada Dahi puri Marble Cake Sweetcorn carbonara Rasgulla Pandan Chiffon Cake Farali Sahi paneer Paneer sandwich Tapal Lemon Green tea🍋☕ Farali mini uttapam Buckwheat flour Vada Dahi puri Marble Cake Sweetcorn carbonara Rasgulla Pandan Chiffon Cake Farali Sahi paneer