Loosen the pistachio nuts from the shells. Puree together with the pine nuts, garlic, basil, parsley, lemon juice and 50 ml olive oil in a blender. Add the rest of the oil and season with salt, pepper and sugar.
Fry the bacon in a pan without fat and drain on paper towels. Remove the pistachio kernels from the shells and roughly chop them. Finely dice tomatoes. Cook the spaghetti al dente in plenty of salted water.
Drain the pasta and collect 175 ml of pasta water. Heat pasta water and pesto in a pan. Add tomatoes and spaghetti and mix well. Mix in half of the cheese and distribute on preheated deep plates. Serve sprinkled with the remaining cheese, bacon and the pistachios.
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