Pistachio Pesto Pasta


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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

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