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!

Ingredients

large pasta shells
1 can peas
5 slices fresh mortadella
1 garlic clove
salt and pepper
500 ml bechamel sauce
grated parmesan
Belmorso Pistachio Pesto

How to make it

Mince your garlic and sauté in a pan with the peas and 2 slices of chopped mortadella. Use a drizzle of Belmorso EVOO.
Pre-boil the pasta shells for 4 minutes.
Make your bechamel sauce, or heat it, if you are using pre-bought.
Mix the sauteed peas and mortadella with the bechamel sauce.
Take your casserole and drizzle it with EVOO.
Layer the pre-cooked pasta shells on your dish, with their opening facing up.
Stuff half with the pistachio pesto.
Stuff the other half with the mortadella.
Top with the bechamel sauce.
Finish with the grated parmesan.
Bake in a pre-heated oven at 180 degrees celsius for 20 minutes.
Take them out and serve.