Rigatoni with Zucchini and Pistachio Cream, Mortadella, and Stracciatella: A Delicious and Easy Pasta Dish
Rigatoni with zucchini and pistachio cream, mortadella, and stracciatella is an original and tasty first course, perfect for impressing your guests at lunch or dinner.
This dish is easy to prepare, budget-friendly, and its creaminess will win everyone over with the first bite.
The zucchini and pistachio cream is quick and easy to make, and it pairs perfectly with both mortadella and stracciatella. Let’s take a look at the recipe and some useful tips.
180g of rigatoni
2 Genoese zucchini
100g of mortadella
2 tablespoons of stracciatella
2 tablespoons of crushed pistachios
2 tablespoons of Grana Padano cheese
3 tablespoons of extra virgin olive oil
Salt and pepper to taste
Making rigatoni with zucchini and pistachio cream, mortadella, and stracciatella is really simple. Start by washing the Genoese zucchini, removing the ends, and thinly slicing them. Finely chop the onion and place it in a medium-sized pan along with the extra virgin olive oil.
Place the pan over medium heat and gently sauté the onion. When it is golden, add the zucchini and sauté them over high heat for a few minutes. Then, reduce the heat slightly and add a ladle of hot water. Cover the zucchini with a lid and continue cooking for another 5 minutes. Once cooked, season with salt and pepper to taste, and let them cool.
Transfer the zucchini to a blender and add the crushed pistachios, Grana Padano cheese, and another pinch of salt or pepper. Blend everything together until you obtain a thick and smooth cream. Set aside the zucchini and pistachio cream.
In the same pan where you cooked the zucchini, add a drizzle of extra virgin olive oil and heat it. Sauté the mortadella cubes for a couple of minutes, then pour in the zucchini and pistachio cream and let it simmer for a few minutes. Keep the sauce warm and proceed with cooking the pasta.
Cook the rigatoni in plenty of salted water, drain them al dente, and toss them with the zucchini, pistachio, and mortadella cream. Plate the pasta and before serving, top it with some fresh stracciatella. Enjoy the pasta while it’s still hot.
This first course should be consumed immediately after preparation, so it cannot be stored.