Satsuma Orange Pesto with Linguine

 

The inspiration for this pesto came from a pop-up add for Satsuma Mandarin 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 zest and juice along with the other ingredients - Fresh Basil, Pistachios, Tomatoes, Hot Red Pepper Flakes, Parmesan Cheese, pan crisped Prosciutto and Olive Oil make a fresh, bright zesty refreshing sauce. We instantly loved it. I first made this in January when Satsuma's are in season but with these ingredients it would be great in the Spring or Summer. 

Ingredients:

Linguine, 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 1/2 cup pasta water before draining.

In a skillet over medium high heat, add a drizzle of olive oil. Fold up the slices of prosciutto into little bite-sized bundles and add to the pan. 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 until smooth, about 1 minute.

Season with salt and black pepper to taste.

While the pasta is still warm, toss with the sumo citrus pesto until very well coated. Warm up the pasta over the stovetop if desired and add some of the reserved pasta water if the sauce is too thick.

Serve warm with freshly grated parmesan, more basil leaves and the crispy prosciutto.