Name: Pasta with pecorino and pistachios
Yield: Serves four as a starter
Ingredients: 200 g dried trofie pasta (or fusilli); salt and black pepper; 1 garlic clove, crushed; 3 anchovy fillets in oil, drained; 75 g pecorino, finely shaved; 75 g pistachio kernels, roughly chopped; 75 ml olive oil; 50 g basil leaves; 1 lemon: finely grate the zest to get 1 tsp; 130 g mangetout, finely sliced on an angle

Preparation info

Serves
four
as a starter

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Trofie is the traditional pasta to serve with pesto, but fusilli works just as well. For an extra twist of colour and flavour, stir through some oven-dried tomatoes. Slice 400 g cherry tomatoes in half, toss with 1 tbsp oil and some seasoning, and roast at 150°C fan for 40 minutes