Spaghettoni with Pistachio Pesto

Execution
Clean the asparagus, cut it into chunks and blanch it in salted water for a few minutes then toss it in a bowl with water and ice. Stew the shallot with evo oil then add the strained asparagus, toss together for a minute, blend and set aside. Cook the pasta in three litres of salted water. As soon as it is cooked, toss it in the pan with the asparagus cream.

Impiatto
Lay a slice of mortadella on a plate, the sautéed pasta on top with the pesto, followed by the shrimp cut into small pieces.

Chef Barone's notes:

This recipe is intended to emphasise the aromaticity and fatness of the pistachio, firstly by processing it raw without pan-frying it, which would alter its aromatic structure, then the non-addition of salty foods apart from the note of mortadella more as a historical and widely shared citation in the combination.