Pasta with Pecorino and Pistachios

Otto simple pg. 194 A delightful pasta dish combining the salty flavor of pecorino and the nutty crunch of pistachios, balanced with snow peas and a hint of lemon zest.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place 3/4 cups/30g of the basil in the bowl of a food processor with the garlic, anchovies, and olive oil. Blitz to form a rough paste and set aside.

Step 2

Fill a large saucepan halfway with salted water and place over high heat. Once boiling, add the pasta and cook for about 7 minutes, until nearly al dente.

Step 3

Add the snow peas and cook together for another 2 minutes, until the pasta is just cooked and the snow peas are soft.

Step 4

Reserving 2 tbsp of water, drain the pasta and snow peas and place in a large bowl.

Step 5

Add the basil paste and stir well. Add the pecorino, pistachios, lemon zest, the remaining 1/2 cup/20g of basil, 1/4 tsp salt, and a generous grind of pepper. Toss gently to combine and serve.