Macaroni of White Corn, Turmeric and Sarawak Pepper with Pistachio Pesto and Guanciale

Gluten-free white corn macaroni, turmeric and sarawak pepper 150gr

Shelled Pistachios 200gr

Pillow 100gr

Grana Padano 50gr

Pine nuts 20gr

EVO oil 50 ml

Salt qb

Pepper qb

This tasty and quick gluten-free recipe is a novelty in flavor and taste. We start by shelling the unsalted pistachios and placing them in a bowl.

Meanwhile, we take the guanciale and cut it into cubes. Let's take a frying pan and sweat it. over medium heat, turning it occasionally so it does not burn, until it turns golden brown. Remove the guanciale, leaving the bottom in the pan. 

We place the shelled pistachios, pine nuts and grana padano cheese in a blender. We add a drizzle of oil and blend until it becomes a smooth mixture. 

We take our macaroni and boil it for about 8 minutes. Let's drain the pasta, add the pistachio pesto to the bottom, and combine to cream for about two minutes.

We plate and add the crispy guanciale to make our dish even better.

This super gluten free recipe was created by chef Emanuele Luciano