Update: After returning from Puglia this summer, I had yet to find strachiatella in any grocery stores in Switzerland. But lucky me, I stumbled across some in Geneva last weekend and pistachio pasta would have to happen. I made a GORGEOUS pasta and forgot to add the damn strachiatella cheese I’d been after for months!!! Now we may have to eat it again this weekend which is just fine as the recipe here is even better than the first attempt (outside of italy) and reflects an ingredient list native to my region.

After dining on the delectable pistachio pasta at Pizzeria Regina in Ostuni, I was determined to recreate this incredible dish. I’m not going to lie, it turned out pretty amazingly…let’s not wait any more…

Pistachio Cream Pasta

• 4 oz. capocollo ham
• 2 c. cream
• 3/4 c. pistachios, chopped fine to medium-fine in a food processor
• 1 pint yellow Datterno tomatoes, halved
• 1/2 c. Parmesan, grated
• 2 oz. Strachiatella cheese
• 8oz. fresh Strascinati pasta (the original) or 500g dried pasta
• 1/4 c. pistachios, chopped

1. In a nonstick pan over medium-high heat, fry the ham until it is crispy. Set aside on a paper towel to drain of any excess grease. Once cooled, dice ham.
2. In a large nonstick skillet, over medium heat heat 2 T. olive oil. Add the pistachios to the oil and coat the nuts with liquid.
3. Turn down the heat to medium low and add the cream over medium-low heat. Stir in the tomatoes and ham.
4. Add 1/2 c. parmesan and stir to combine.
5. Bring sauce to a medium heat boil, then reduce heat to low to thicken.
6. Boil the water for the pasta and cook according to package instructions.
7. Remove pasta from pot (reserving a cup of pasta water) and place directly into sauce.
8. Toss pasta with sauce and mix with pasta water if it needs ever so thinned.
9. Plate pasta and top with crumbled capocollo, chunks of Strachiatella cheese, and sprinkle with chopped pistachios.