Ingredients

¼ cup	Pistachio nuts, about 50g (Main)
2 cups	Basil leaves, about 30g, plus extra for sprinkling (Main)
2 cloves	Garlic, crushed
2	Anchovy fillets, drained of oil
¼ cup	Olive oil
1 serving	Sea salt
200 g	Dried pasta, torchiette or other small pasta (Main)
100 g	Snow peas, trimmed and sliced lengthwise
3 small	Courgettes, trimmed and peeled into ribbons using a vegetable peeler
½ cup	Finely grated parmesan
1 serving	Black pepper
1	Lemon

Directions

1. Place the pistachio nuts in a frying pan and place over medium heat. Toss nuts until they begin to smell toasted. Remove and set aside to cool.
2. Place 2 cups of basil leaves in a small food processor with the cooled pistachio nuts, garlic and anchovies. Process to a rough paste, drizzling the olive oil in through the feed tube. Season with salt and set aside. It will be a thick paste.
3. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the dried pasta and cook until just al dente, according to the packet instructions. Add the snow peas and cook for a further 1 minute. Drain, reserving 3-4 tablespoons of the cooking water.
4. Place the courgette ribbons into a large bowl and tip the hot pasta and snow peas on top. Stir through the basil, pistachio nut mixture with the Parmesan and moisten with some cooking water. Place in a serving dish and sprinkle with the extra basil leaves and season with freshly ground black pepper. Finely grate the zest of the lemon over the dish.

See more of Kathy's delicious recipes to share

• Spring fish salad
• Lamb and thyme with oven roasted tomatoes and labneh