The most simple pesto recipe, with a twist! I use pistachios instead of pine nuts and add fresh parsley. Make sure you use the starchy pasta water so that the sauce clings to the rigatoni.
Serves 2-3
Ingredients:
-
30g Fresh basil
-
20g fresh parsley
-
4 tbsp olive oil
-
60g parmesan
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50g pistachio kernels
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1 crushed garlic clove
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1 tbsp cream cheese
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200g dried rigatoni pasta
Recipe:
- Start by getting the pasta boiling in some salted water and cook as per instruction. I use rigatoni.
- In a food processor, blitz the basil, parsley, garlic, oil, pistachios and parmesan - add a splash of water to loosen the mix. Taste and season with a little salt
- Drain the pasta leaving a cup of pasta water
- Stir in the sauce to the pasta, adding a little pasta water to help bind the sauce
- Stir in the cream cheese
- Serve with more parmesan!
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