The inspiration for this pesto came from on a pop-up add for Satsuma citrus. This is not a traditional Italian pesto but sounds like something that might come out of southern Italy where citrus is plentiful and finds its way into a lot of dishes. The Satsuma orange (originating from Japan) along with the other ingredients - Fresh Basil, Pistachios, Tomatoes, Red Pepper Flakes, Parmesan Cheese, pan crisped Prosciutto and Olive Oil make a bright zesty sauce. We instantly loved it.
Ingredients
Linguine Pasta, cooked until al dente
Reserved Pasta Water
Zest and Juice of 1 Satsuma or Navel Orange
10 oz. Grape or Cherry Tomatoes
½ cup Fresh Basil Leaves
½ cup Grated Parmesan
½ cup Olive Oil
¼ cup Pistachios
1 tsp. Crushed Red Pepper Flakes
Salt & Black Pepper, to taste
2-3 oz. Thinly Sliced Prosciutto
Cook the pasta according to package direction, until al dente. Reserve ¼ cup pasta water before draining.
In a skillet over medium high heat, add a drizzle of olive oil. Add little bite-sized bundles of prosciutto to cook 1-2 minutes on each side, until crispy. Set aside.
In a food processor, combine the cherry tomatoes, grated parmesan, zest and juice of a sumo citrus, basil, olive oil, pistachios, and crushed red pepper flakes. Blend on HIGH until smooth, about 1 minute.
Season with salt and black pepper to taste.
While the pasta is still warm, toss back in the sumo citrus pesto until very well coated. Warm up the pasta over the stovetop if desired.
Serve warm with freshly grated parmesan and the crispy prosciutto.
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