By Katie Barber
Pistachio Pasta
4 steps
Prep:15minCook:15min
When produce is good and abundant, it’s a complete pleasure to embrace ingredients in their raw state. This gives you a sauce that sings with the hum of garlic, the sweetness of ripe tomatoes, the fragrance of fresh herbs, that wonderful zing from the lemon and, most importantly, that moreish crunch yet wonderful softness from the savoury, luminous green pistachios. It’s said that the best pistachios grow on the side of Mount Etna, if you’re lucky enough to visit. For me, this easy Sicilian-inspired dish is an absolute delight.
Updated at: Thu, 17 Aug 2023 02:49:53 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
35
High
Nutrition per serving
Calories463.2 kcal (23%)
Total Fat15 g (21%)
Carbs67 g (26%)
Sugars5.8 g (6%)
Protein17.5 g (35%)
Sodium170.7 mg (9%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Pound the pistachios to dust in a pestle and mortar, then put aside. Cook the pasta in a pan of boiling salted water according to the packet instructions.
Step 2
Meanwhile, peel and finely chop the garlic. Sprinkle with a pinch of sea salt, then make a paste by crushing the salt into the garlic with the side of your knife. Scrape into a large bowl, finely grate in the lemon zest and pecorino, squeeze in the lemon juice, and add 4 tablespoons of oil.
Step 3
Pick, finely chop and add the herb leaves. Chop the tomatoes into rough 1cm chunks, add to the bowl and toss everything together with your fingertips, then taste and season to absolute perfection.
Step 4
When the pasta’s done, use tongs to carefully drag it straight into the bowl of sauce, letting a little starchy cooking water go with it. Toss until well coated, loosening with a little extra cooking water, if needed. Divide between your bowls, sprinkle over the pistachio dust, and devour.
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