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
• 1 c. cream
• 1/2 c. pistachio cream
• 1 pint yellow Datterno tomatoes, halved
• 2 oz. Strachiatella cheese
• 8oz. fresh Strascinati 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.
2. In a large nonstick skillet, lightly warm the cream over medium-low heat. Stir in the pistachio cream.
3. Boil the water for the pasta and cook according to package instructions.
4. While the pasta cooks, add in the tomatoes and allow them to just warm slightly.
5. Remove pasta from pot (reserving a cup of pasta water) and place directly into sauce.
6. Toss pasta with sauce and mix with pasta water if it needs ever so thinned.
7. Plate pasta and top with crumbled capocollo, chunks of Strachiatella cheese, and sprinkle with chopped pistachios.

Note: Making the pistachio cream from scratch (essentially pistachio butter) did not yield the same results. Buy pistachio cream where possible and be sure not to overcook the pasta.