Method
- Cook the pasta for 8-10 minutes or according to packet instructions until al dente. Using a heat proof jug, scoop out some of the pasta water from the pan and then drain the pasta.
- Meanwhile, chuck the pistachios into a mini chopper and blitz until fine. Remove a tablespoon’s worth for garnish later. Add the garlic, basil, Grana Padano olive oil and a good pinch of salt and blitz into thick paste.
- Heat a large non-stick frying pan over medium-high heat and add the peso and 100ml of the pasta water. Mix together into a bright green sauce. Add the pasta and toss together. Cook for 1-2 minutes, stirring continuously, until the sauce clings to the pasta. Finally, add the cream and lemon and mix well. Cook for another 1-2 minutes or until the sauce coats the pasta. Check the seasoning and add salt to taste.
- To serve, divide the pasta between two bowls. Top with the remaining pistachios and more grated Grana Padano. Serve immediately with chilli flakes at the table.
Ingredients
Serves 2
250g orecchiette
50g shelled pistachios
½ clove garlic
2 handfuls of basil leaves
8g Grana Padano, fine grated, plus extra for serving
1 tbsp olive oil, plus extra for serving
100ml double cream
1 tbsp lemon juice
Chilli flakes to serve
Salt
