Pistachio pesto pasta

Method

1. Place 2/3 of the basil, the garlic, anchovies and olive oil in a food processor, blend to form a rough paste and set aside.

2. Cook pasta until nearly al dente (~7mins), add the mangetout and cook together for another 2 mins until the pasta is cooked and mangetout are soft.

3. Drain the pasta and mangetout, then add the basil oil and stir well. Add the percorino, pistachios, lemon zest, the remaining basil, a pinch of salt and pepper. Toss to combine and serve.

(Optional) stir through some oven-dried tomatoes: slice cherry tomatoes in half, toss with 1 tbsp oil and seasoning, roast at 150 degrees fan oven for 40 mins until semi-dried and slightly caramelised.