Ricotta Pesto Pasta Recipe | Saputo Cheese

Ingredients

• 180 mL (3/4 cup) shelled unsalted pistachio nuts
• 15 mL (1 tbsp) fennel seeds
• 1 clove garlic, chopped
• 1 mL (1/4 tsp) fine sea salt
• 250 mL (1 cup) packed fresh basil leaves
• 125 mL (1/2 cup) packed fresh Italian parsley leaves and thin stalks
• 60 mL (1/4 cup) packed fresh mint leaves
• 60 mL (1/4 cup) packed fresh coriander leaves and thin stalks
• 15 mL (1 tbsp) fresh thyme leaves
• 125 mL (1/2 cup) grated Saputo Parmigiano Reggiano cheese
• 125 mL (1/2 cup) extra-virgin olive oil
• 30 mL (2 tablespoons) warm water
• 454 g (1 lb) dry Rigatoni or Tubetti pasta
• 250 mL (1 cup) frozen green peas
• 375 mL (1 1/2 cups) diced pancetta
• 1 small onion, peeled and thinly sliced
• 30 mL (2 tablespoons) white wine
• 250 mL (1 cup) pistachio pesto
• 250 mL (1 cup) Saputo Ricotta di Campagna