Pasta with pecorino and pistachios

Shaving pecorino and then just throwing it in will make the sheets stick together, so spread it out. You could also grate half of it. Pulse pesto only roughly in your blender, push, stop, push, stop and so on. 50g of basil leaves is a lot; cheat by adding stems if you are not afraid of the basil pesto police. 

Lots of cheese, salted pistachios and anchovies mean you need to salt your pasta water less. Great for a date night. 

Check out other recipes from Ottolenghi on lindy.


- 150g of pistachios for 75g kernel
- toast pistachios before chopping
- shaved pecorino sheets will stick together
- less salt into water than usual

Sadly not published online, so I am only posting ingredients.


- 50g basil leaves
- 1 garlic clove, crushed
- 3 anchovy fillets in oil, drained
- 75ml olive oil

- 200g fusilli or similar
- 130g mangetout, sliced lenghtwise (cook for 2 min with pasta at the end)
- 75g pecorino, shaved
- 75g pistachio kernels, roughly chopped
- 1 lemon, grated for zest
Yotam Ottolenghi, Simple: A Cookbook, p. 194