Pasta with Pecorino and Pistachios
The perfect summer pasta dish.
Made with pistachios, pecorino, roasted tomatoes and fresh basil.
Ingredients:
(Serves 4 as a starter)
2 ½ cups fresh basil leaves
1 garlic clove, crushed
3 anchovy fillets in oil, drained
6 tbsp olive oil
2 cups fusilli (I used gluten free)
2 cups snap peas, thinly sliced on an angle
Pecorino, shaved
½ cup + 1 tbsp shelled pistachios, roughly chopped
1 lemon, finely zested
2 cups cherry tomatoes, halved
Salt and pepper, to taste
Instructions:
Preheat the oven to 350 F.
Place cherry tomatoes on a parchment lined baking sheet and drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast for about 40 minutes, until semi-dried and slightly caramelized.
While the tomatoes are roasting, place 1 ½ cups of basil in a food processor with the garlic, anchovies and olive oil. Pulse to form a paste and set aside.
Fill a large saucepan halfway with salted water and place over high heat. Once boiling, add the pasta and cook according to package instructions. Then, add the snap peas for 2 minutes before the pasta is done.
Drain the pasta and snap peas and transfer to a large bowl. Add the basil paste and stir well.
Then add the pistachios, tomatoes, lemon zest, shaved pecorino and remaining basil; season with salt and pepper. Toss gently to combine and enjoy!
Recipe by @ottolenghi