Because it’s fairly simple, this dish is best served as a starter. If you want to serve it as a main course, you’ll need to add more to it, like chopped blanched broccoli and green beans, diced smoked chicken or prawns.
|150 g||Pistachios, unsalted and shelled, lightly toasted (Main)|
|1 handful||Mint leaves (Main)|
|1 handful||Parsley leaves|
|2||Garlic cloves, peeled|
|150 ml||Extra virgin olive oil|
|100 g||Parmesan cheese, finely grated|
|400 g||Linguine pasta (Main)|
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- Reserve 2 Tbsp of the nuts, then put the remainder in a food processor with the mint, parsley and garlic. Blitz for 10 seconds, then scrape down the bowl.
- Add a little salt and half the oil, then blitz for 5 seconds.
- Add about two-thirds of the cheese and the remaining oil and blitz for another 5 seconds. Pour into a large warm bowl and taste for seasoning.
- Cook the linguine in lightly salted water until al dente.
- Take 50ml (just over 3 Tbsp) of the cooking water and add it to the pesto.
- Drain the pasta in a colander and add to the pesto. Toss it all together thoroughly and taste for seasoning.
- Serve in warmed bowls with the remaining parmesan and pistachios sprinkled on top.
This recipe is from Peter Gordon's new book 'Eating Well Everyday'.