Pasta · FIRST EDITION

Lemon, basil & pistachio pasta

Bright lemon, a tangle of basil and buttery pistachios. A small change to your usual pesto, with a very good payoff.

25 minutes · Serves 2

Serving inspiration · stock photograph

If pesto pasta is your comfort zone, pistachios bring a softer, sweeter crunch to a familiar favourite.

Here’s how.

1
Put the water on
Bring a large pan of water to the boil and add the salt. Cook the fusilli according to the packet until just tender. Scoop out a mug of cooking water before draining.
2
Make a rough pesto
Finely chop the pistachios, basil and garlic, or pulse in a processor. Stir in the olive oil, lemon zest, half the lemon juice and the grated cheese.
3
Bring it together
Return the drained pasta to the warm pan, off the heat. Add the pesto, tomatoes and a splash of cooking water. Toss until glossy. Add a little more water if needed.
4
Taste, then eat
Add the pepper and taste. Add the remaining lemon juice gradually, to your liking. Divide between warm bowls.

Keep the pan off the heat when the pesto goes in. The basil stays brighter and the cheese mixes smoothly.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.