Pistachio Pesto Pasta

Pistachio Pesto Pasta - Recipe Below - This is a very lush twist on a classic, using Pistachios instead of pine nuts. They have a wicked flavour and go very creamy when you cook them. You can make this is minutes so its a perfect mid week meal. Enjoy x JGS
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Serves 2
250g orecchiette
50g shelled pistachios
1 clove garlic
2 handfuls of basil leaves
10g Parm, plus extra to serve
1 tbsp olive oil, plus extra to serve
100ml double cream
1 tbsp lemon juice
Chilli flakes to serve
Salt
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, Parm, 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.

[Bear-pwnu]

Blanch the basil leaves for 5-10 seconds to keep the color a brighter green.