Mortadella & Pistachio Pesto Pasta Bake

If you love mortadella, pistachios and pasta, you are in for a treat today. We are going to make a pistachio pesto pasta bake with mortadella. If that sounds complex and fancy, let me assure you that looks delicious and gorgeous, but it is also super easy to prepare.

Are you ready to make it?

Belmorso Sicilian Pistachio Pesto

In case you still haven’t heard, we’ve launched our own Sicilian Pistachio Pesto. It’s part of our new line of Belmorso Nut Spreads – including both sweet and savoury.

Let me introduce it to you.

Belmorso Sicilian Pistachio Pesto is a flavourful and versatile addition to your pantry. Crafted with 60% pistachios and seasoned with sunflower seed oil, salt, and black pepper, this pesto is all about the rich, nutty flavor of Sicilian pistachios.

Being dairy free, it’s an excellent choice for those following a vegan diet. The simplicity of the ingredients, without basil or garlic, also makes it a versatile addition to a variety of savoury dishes.

Key Features:

Vegan: Suitable for those following a vegan diet.
Pure & Simple: Made with pistachios, sunflower seed oil, salt, and black pepper.
Authentic: Crafted with high-quality Sicilian pistachios.
Versatile: Perfect for numerous dishes.

Now that you know about it, go ahead and get yours now, so you can make this and many more delicious authentic Italian pistachio recipes.

Don’t forget, we also have the sweet pistachio cream & the high protein pistachio spread.

Pistachio Pesto Pasta Bake

Did you just receive the new Belmorso Pistachio Pesto and are ready to make this recipe? If so, gather all the other ingredients and let’s make it together!

Mortadella & Pistachio Pesto Pasta Bake

Alessia

Looking for a creative way to use your pistachio pesto? Try this mortadella pistachio pesto pasta bake with conchiglioni.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Italian

Servings 2

Equipment

1 garlic mincer
1 medium pan
1 large pot
1 large casserole
1 pasta ladle
1 silicone spoon
2 small teaspoons

Ingredients

5 slices fresh Italian mortadella from the counter
1 can peas not the finest ones; or use fresh.
1 clove garlic
Belmorso Sicilian Pistachio Pesto
400 ml besciamella I am using Valsoia dairy free but you can make yours from scratch following the recipe here: Recipe for Cannelloni with Lamb Ragù
grated parmesan
200 gr Conchiglioni Giant Pasta Shells
Belmorso Extra Virgin Olive Oil 1 lt

Instructions

Mince your garlic, add to a pan with the peas, and sauté in a pan with a tablespoon Belmorso EVOO.
Heat up your besciamella, or prepare yours.
In the meantime, boil the water for your pasta with plenty of water and salt, as the conchiglioni are pretty large.
Then add the Conchiglioni to cook for 4 to 5 minutes max.
Take everything off the heat.
Mix the peas into the besciamella and add a pinch of black pepper.
Drain the pasta shells, and layer them on your casserole - after drizzling some EVOO to avoid the pasta from sticking.
Stuff half the pasta shells with the pistachio pesto, just a small teaspoon. It's ok, if they are not fully stuffed.
Stuff the other half of the conchiglioni pasta with the fresh mortadella.
Make sure your pasta shells are all still with the opening facing up.
Top with the besciamella and peas, making sure it also gets in the shells openings and continues filling them.
If you are using a smaller dish, you can do a second layer by repeating all the steps above and finishing with more peas, and besciamella.
Finish with the grated parmesan.
Bake for 20 minutes.
Take out of the oven and serve. This is how ours looked.