Pea, broad bean and pistachio pasta 🌱 Recipe from @waitroseandpartners – it’s super fresh and super tasty (will also definitely be making pistachio pesto more often 😋)
Ingredients (serves 4):
400g fusilli bucati pasta
70g pistachio kernels
150g broad beans
3 garlic cloves
3 tbsp olive oil
30g unsalted butter
1 tsp chilli flakes
1 tbsp capers
1 lemon, zest and juice
1️⃣ Roast the pistachio nuts for 5-6 minutes at 200 degrees. Set aside to cool.
2️⃣ Cook the pasta in salted boiling water for 7 minutes, then add the peas and broad beans, and cook for 3 minutes more.
2️⃣ Drain well, keeping aside a cup of the pasta water. Return the pasta, peas and beans to the pan.
3️⃣ To make the sauce, put the pistachios, basil leaves, parmesan, garlic and olive oil in a food processor. Whizz to make a dry paste.
4️⃣ Stir into the pasta with the butter, chilli flakes, capers, lemon zest and juice, and the reserved pasta water to make a sauce. Season with salt and pepper.
5️⃣ Serve the pasta with extra parmesan cheese, basil leaves and roughly chopped pistachio nuts scattered on top.