Pistachio pesto brings the flavour of Sicily to a simple bowl of pasta: nutty, creamy and beautifully green.
Serves 4
Ingredients
- 400 g pasta
- 180–200 g pistachio pesto
- 40 g Parmigiano Reggiano or pecorino, grated
- 1 lemon
- Extra virgin olive oil
- Chopped pistachios, to finish
- Salt and black pepper
Method
- Cook the pasta in well-salted water until al dente.
- Reserve a cup of cooking water, then drain.
- Return the pasta to the warm pot off the heat. Add the pistachio pesto and enough cooking water to make a glossy sauce.
- Add the cheese, a little lemon zest and a drizzle of olive oil.
- Serve with chopped pistachios and black pepper.
Due Mondi tip: Keep the sauce off direct heat so the pesto stays smooth and aromatic.