Fresh pasta with pistachio pesto

30 July 2014 - 02:01 By Sunday Times Food Weekly
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Fresh pasta with pistachio pesto

Ingredients

  • Pesto
  • 375ml (1 cups) fresh basil, chopped
  • 125ml ( cup) fresh coriander, chopped
  • 250ml (1 cup) pistachio nuts, shelled and dry-roasted
  • 2 garlic cloves
  • 60ml ( cup) olive oil, plus extra to serve
  • 5ml (1 tsp) lemon zest
  • 60ml ( cup) parmesan cheese, grated

Other ingredients

  • Homemade pasta for four people, rolled out thinly and cut into rough "rag" strips, or a package of high-quality store-bought linguini
  • Fresh rocket, to serve

Method

For the pesto, combine all the ingredients in a food processor and blend until chunky, adding more oil if necessary.

Cook the pasta in boiling salted water and drain, reserving a little of the cooking liquid. Toss the pasta in the pesto and reserved water to coat well.

Serve hot, garnished with rocket and drizzled with extra olive oil. Keep extra pesto in a sealed bottle in the fridge with a layer of oil on top.

Serves 4

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