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Pancetta Cavatelli

with Pistachios, Pesto & Cherry Tomatoes

Cooking time

30 minutes




980 /serving

Toss these dense little cavatelli noodles with a sauce that’s full of texture and surprises, from the salty, meaty joys of fried pancetta to the crunch of pistachios and the juicy pop of blistered cherry tomatoes. The base of the sauce mixes demi-glace with our delicious basil pesto, plus a pat of butter for an extra silky finish—and lots of Grana Padano cheese, because we can’t get enough of its Italian flair and flavour. Don’t expect any leftovers!

We will send you:

  • 85g Pancetta
  • 60g Baby lettuce
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 140g Cherry tomatoes
  • 15ml Basil pesto
  • 30g Vegetable demi-glace
  • 15ml White balsamic vinegar
  • 300g Fresh cavatelli
  • 25g Pistachios
  • 25g Grana Padano
  • 7.5g Tuscan sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Sulphites, Cashews, Pine nuts, Pistachios, Wheat

You will need:

Medium pot
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
56 g
Saturated Fat
18 g
1760 mg
Total Carbs
93 g
5 g
35 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Mince the garlic. Roughly chop the parsley leaves and stems. Roughly chop the pistachios.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 8 to 10 minutes, until the pasta is al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the pancetta
While the pasta cooks, in a large pan, heat a small drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 minutes, until golden brown and crispy; season with ⅓ of the spice blend. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Toast the pistachios & make the sauce
Heat the reserved pan of fond on medium-high. Add the pistachios and toast, 30 seconds to 1 minute, until fragrant. Transfer to a bowl. In the same pan, on medium-high, add a drizzle of oil and ⅔ of the cherry tomatoes. Cook, stirring occasionally, 2 to 4 minutes, until the cherry tomatoes have softened; season with ½ the remaining spice blend. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the pesto, demi-glace and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until thickened.
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Make the salad
While the sauce cooks, in a large bowl, combine the white balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P. Add the baby lettuce, ½ the parsley and the remaining cherry tomatoes. Toss to combine thoroughly.
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Finish the pasta & serve
To the pan of sauce, add the cooked pancetta, cooked pasta, ½ the Grana Padano, ½ the toasted pistachios and 2 tbsp butter (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your plates. Garnish with the remaining Grana Padano and parsley. Top the salad with the remaining pistachios and serve on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.