Pistachio & Garlic Pesto Orecchiette
Serves 4
Ingredients
500g orecchiette
100g pistachios
3 garlic cloves
1 lemon
5 tbsp olive oil
Handful basil
20g butter
3 tbsp Parmesan
Handful baby spinach
Salt & Pepper
Method
Heat a large pot of water for the pasta. While you’re waiting for it to boil place basil, pistachios, garlic, zest from the lemon (grated) and the juice, Parmesan and olive oil into a food processor and blend. If it’s not mincing as easily as you’d like add more olive oil. Once water is boiling add the pasta and some salt and cook for 15 mins. Keep stirring the pot continuously as this style of pasta sticks to the bottom easily. Try a piece before draining the water to make sure it’s cooked. Drain the pasta and return to the pot and add in the butter, stir as it melts. Mix in the pesto and the baby spinach leaves, then season and spoon into bowls. Serve with more Parmesan.