Pasta with pecorino and pistachios
Serves 4·Added 5 May 2026 by Tom Melhuish
Starter
Ingredients
| 50 | g | basil leaves |
| 1 | garlic clove(crushed) | |
| 3 | anchovy fillets in oil(drained) | |
| 75 | ml | olive oil |
| 200 | g | dried trofie pasta(or fusilli) |
| 130 | g | mangetout(finely sliced on an angle) |
| 75 | g | pecorino(finely shaved) |
| 75 | g | pistachio kernels(roughly chopped) |
| 1 | lemon(finely grate the zest to get 1 tsp) | |
| salt and black pepper |
Method
1.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.
2.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 nearly al dente. Add the mangetout and cook together for another 2 minutes, until the pasta is just cooked and the mangetout are soft.
3.Drain the pasta and mangetout and place in a large bowl, then add the basil oil and stir well. Add the pecorino, pistachios, lemon zest, the remaining 20g of basil, 1/8 teaspoon of salt and a generous grind of pepper. Toss gently to combine, and serve.
Recipe Notes
AI · may be inaccurate
Substitutions
- trofie pasta → fusilli (availability)
Serving suggestions
- {"ingredient":"oven-dried tomatoes","notes":"Slice 400g cherry tomatoes in half, toss with 1 tbsp oil and some seasoning, and roast at 150°C fan for 40 minutes"}
Tips
Trofie is the traditional pasta to serve with pesto, but fusilli works just as well.
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