PASTA WITH PECORINO AND PISTACHIOS

This pasta served with a very light pesto, is easy to make and it takes no time to have it on the table. You can serve it on its own, or you can add a tomato or any salad to make it a perfectly tasty vegetarian meal.

INGREDIENTS

A bunch of basil (50g)
1 garlic clove, crushed
75ml olive oil
3 anchovy fillets in oil, drained
200g dried pasta such as trofie, fusilli or casarecce 
130g snow peas, finely sliced on an angle
75g of pecorino (or parmesan), finely shaved
75g pistachio kernels, roughly chopped
1 lemon: finely grate the zest to get 1 tsp
salt and black pepper

METHOD:
Put the pistachio kernels in a food processor and chop them roughly. Set aside in a bowl.

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

Half fill a large saucepan with salted water and place on a high heat. Once boiling, add the pasta and cook for about 7 minutes, until al dente. 

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

Retaining two tablespoons of water, drain the pasta and snow peas and place in a large bowl. 

Add the basil oil and stir well. Add the pistachios, lemon zest, the remaining 20g of basil, 1/2 teaspoon of salt and a generous grind of pepper. Mix well.

Add the pecorino and toss gently to combine.

Serves 4 as an entree or 2 as a main.