This flexible, simple pasta dish is a keeper
PASTA WITH PECORINO AND PISTACHIOS
Serves: 4
2 1/2 cups (625 ml) or about 2 oz (56 g) lightly packed basil leaves, divided (may substitute parsley, spinach or arugula)
1/3 cup (80 ml) extra-virgin olive oil
1/4 cup (60 ml) pitted kalamata olives, drained and halved 1 garlic clove, crushed
1/4 tsp (1 ml) kosher salt, or more as needed
8 oz (225 g) dried trofie, fusilli or farfalle pasta (or your favourite shape)
2 cups (500 ml) snap peas, thinly sliced on an angle (may substitute snow peas, asparagus, frozen peas or broccoli florets, or any green vegetable you like)
3/4 cup (180 ml) or 2 1/2 oz
(70 g) grated pecorino Romano cheese, (may substitute Parmesan or any other hard, salty cheese)
1/2 cup (125 ml) shelled pistachios, chopped
1 tsp (5 ml) finely grated lemon zest
1/4 tsp (1 ml) freshly ground black pepper, or more to taste
1. In the bowl of a food processor, combine 1 1/2 cups (375 ml) basil with the olive oil, olives and garlic. Pulse until the mixture forms a rough paste.
2. Bring a medium pot of heavily salted water to a boil over high heat. Add the pasta and cook until nearly al dente, about 7 minutes.
3. Add the snap peas and cook together until the pasta is just cooked and the snap peas have lost their crunch, 1-2 minutes.
4. Reserving 2 tbsp (30 ml) of the cooking water, drain the pasta and snap peas and transfer to a large bowl.
5. Add the pesto and the cooking water and toss to combine. Add the pecorino, pistachios, lemon zest, the remaining 1 cup (250 ml) basil, salt and pepper. Toss to combine, taste and season with more salt and pepper, if needed. Notes: The pasta can be refrigerated for up to 1 week. Adapted from Ottolenghi Simple by Yotam Ottolenghi (Ten Speed Press, 2018).
JOE YONAN
Pesto belongs in the pantheon of flexible recipes. Sure, the classic combination is basil, garlic, Parmesan, pine nuts and olive oil, but I’ve made it with all manner of nuts, hard cheeses and leafy herbs (or other greens) and been perfectly happy.
This bright pasta dish is from the great Yotam Ottolenghi. It’s already a little deconstructed with the cheese and nuts going in the final dish rather than in the pesto.