Linguine with minted pistachio pesto

Manja Wachsmuth

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.

Ingredients

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)

Directions

1. 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.
2. Add a little salt and half the oil, then blitz for 5 seconds.
3. 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.
4. Cook the linguine in lightly salted water until al dente.
5. Take 50ml (just over 3 Tbsp) of the cooking water and add it to the pesto.
6. Drain the pasta in a colander and add to the pesto. Toss it all together thoroughly and taste for seasoning.
7. 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'.

More recipes from Peter's book

• Red curried butternut, mushrooms and spinach
• Lamb shakshouka