Pistachio Pesto Pasta Recipe | Quick Pasta Recipes | John Gregory-Smith

Показать описание

Made with Pistachios this is a twist on regular green pesto, i finish off the pasta with the pesto and a little cream - full recipe below
.
Serves 2 | 250g orecchiette - 50g shelled pistachios - ½ clove garlic - 2 handfuls of basil leaves - 8g Grana Padano, finely 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
.
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 of the blitzed pistachios for garnishing later. Add the garlic, basil, cheese, olive oil and a good pinch of salt into the mini chopper and blitz into a thick paste
3 Heat a large non-stick frying pan over medium-high heat and add the pesto 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 juice 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 cheese. Serve immediately with chilli flakes at the table
.