Calgary Herald - - YOU -

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).


This pasta dish is a tasty and sat­is­fy­ing meal made with in­gre­di­ents you have on hand.

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