Bright, nutty, and packed with fresh flavor, this recipe is a delicious twist on the classic!
Ingredients:
FOR THE PESTO:
- 100g shelled pistachios, ideally roasted
- 100g basil
- 200ml olive oil
- 1 garlic clove (optional)
- 1 lemon, zest and juice
- ½ tablespoon freshly ground black pepper
- 70g parmesan
- Salt, to taste
FOR THE PASTA:
- 200g pasta (any shape)
- Parmesan/pecorino, grated
- Ricotta/mozzarella/burrata, to top (optional)
Directions:
- Get a large pot of salted water to boil. Once boiling, add the pasta and cook for 10 minutes, or according to package instructions.
- Add all of the pesto ingredients to a blender and blitz until smooth. No need to grate the parm, it's fine in the blender in chunks. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese.
- Reserve a small amount of pasta water, drain the pasta and return to the saucepan. Add a few good tablespoons of pesto and a splash of pasta water. Mix really well. Serve into bowls, top with more parmesan and a dollop of ricotta or burrata if you like.
