Creamy and bright, this Sicilian-inspired pasta puts fresh Olio Nuovo front and center. Pistachios, basil, Parmesan, and just-pressed olive oil come together in a vibrant pesto before being folded into a rich pancetta cream sauce.

A final drizzle of Olio Nuovo brings back that fresh, green flavor and peppery finish right before serving.

Ingredients

Pistachio Pesto

• ½ cup shelled pistachios

• 3 tablespoons Wild Groves Olio Nuovo (or your preferred Wild Groves EVOO)

• 3 tablespoons heavy cream

• 1 cup fresh basil leaves

• 1 tablespoon shredded Parmesan

Cream Sauce

• 1 pint heavy cream, minus the 3 tablespoons used for the pesto

• 1 package of diced pancetta

• 1 small yellow onion, diced

• Prepared pistachio pesto

Pasta

• Cavatappi pasta

• Salt, for pasta water

• ¾ cup reserved pasta water -- for the sauce

For Garnish

• Chopped pistachios

• Freshly grated Parmesan or Pecorino Romano

• Wild Groves Olio Nuovo, for finishing

Instructions

1. Make the Pistachio Pesto

Add the pistachios, Olio Nuovo, heavy cream, basil, and Parmesan to a food processor. Blend until smooth and creamy. Set aside.

2. Start the Sauce

Add the pancetta and diced onion to a large skillet over medium heat. Sauté until the onion has softened and the pancetta is sizzling and beginning to crisp.

Reduce the heat to low. Add the pistachio pesto and remaining heavy cream. Stir frequently until a smooth, creamy sauce forms. Keep over low heat stirring frequently while you prepare the pasta.

3. Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the cavatappi and cook until al dente, about 10 minutes or according to package directions.

Before draining, reserve about ¾ cup of the pasta water.

4. Prepare the Garnishes

While the pasta cooks, chop additional pistachios by hand for more texture or pulse them briefly in the food processor for a finer crumble.

Freshly grate Parmesan, or use Pecorino Romano for a saltier, sharper finish.

5. Bring It All Together

Gradually stir the reserved pasta water into the pistachio cream sauce until it reaches a smooth, silky consistency.

Add the drained cavatappi directly to the skillet and toss until every noodle is evenly coated.

6. Finish with Olio Nuovo

Plate the pasta and top with chopped pistachios and freshly grated Parmesan or Pecorino.

If desired (and of course we recommend) finish each serving with an additional drizzle of Wild Groves Olio Nuovo just before serving.

7. DIG IN!

Why Olio Nuovo?

Olio Nuovo is olive oil at its freshest — bottled shortly after harvest to capture the vibrant flavors of newly pressed olives. Its fresh, green character and peppery finish balance the richness of the cream sauce while complementing the pistachios and basil.

Made this recipe? We’d love to hear how it went! Leave a comment below or tag us on social media!