PASTA WITH PECORINO AND PISTACHIOS
■ 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
This pasta dish is a tasty and satisfying meal made with ingredients you have on hand.