Take the pistachios, shell them and also remove the thin skin that surrounds them rubbing them between your hands. Chop them in the food processor; gather out a small handful leaving aside for decorate the dish later, add the oil in the food processor and parmesan continuing to chop until the mixture is homogeneous.
In a saucepan, fry the pancetta in a little oil, when pancetta is browned, turn off the heat and add the pesto and cream.
Cook the pasta al dente, drain and then pour it in the sauce, add a little of the cooking water that previously you have kept aside and let stir in.
So Serve and sprinkle with the chopped pistachios kept aside.
Ladies and Gentlemens, enjoy your meal!

This recipe is not an invention of mine, but it is a long time since I wanted to make the pistachio pesto, a true goodness of Sicilian cuisine. Today I decided, and with a bit of courage ... I tried. Well, the experiment is successful, the choice of top-quality ingredients such as Bronte pistachios never lets you down and ensure an excellent result!!

Energy, recalculated  951.67
Total dietary fiber     2.67
alcohol                 0.00
water                   97.78
Total Protein     31.17
animal protein    17.90
vegetable protein 13.27
total lipids      59.83
lipids animals    32.07
plant lipids      27.77
cholesterol       99.17
carbohydrates     77.07
starch            68.42
sugars            8.65