Pasta with pecorino and pistachios from Ottolenghi Simple (page 194) by Yotam Ottolenghi

Ingredients

basil
lemons
Show all ingredients...
EYB Comments

Can substitute fusilli pasta for trofie pasta. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute fusilli pasta for trofie pasta. See recipe for a variation.
carly_ztnb88 on April 18, 2026

Don’t write this off as just pesto pasta. The balance of flavours is sublime and it’s absolute perfection. Only slight change I made was using capers instead of anchovies as it’s what I had in the fridge.
treay on January 09, 2026

This pasta served with a very light pesto, is easy to make and it takes no time to have it on the table. You can serve it on its own, or you can add a tomato or any salad to make it a perfectly tasty vegetarian meal.
eclairea on September 16, 2025

Yum! Loved the addition of thinly sliced snow peas. And I actually managed to get my hands on some trofie so I follow the recipe exactly. Would make again!
patioweather on February 05, 2024

This is definitely the easiest Ottolenghi recipe I have ever made. If it weren't for the pistachios, I wouldn't have even dirtied a cutting board. Next time, I will put less cheese but that's personal preference.
KarinaFrancis on March 04, 2022

After a few weeks of rain my basil plants are out of control and easily gave up enough basil for this recipe. Lovely, fresh and quick. Next time I might take a previous reviewers tip and add some dried tomatoes.
anothersarah on February 01, 2022

Love!
clkandel on September 13, 2021

This dish is quick to make and extremely flavorful. I used homemade trofie pasta and liked the shape because the basil sauce had lots of folds to cling to. No snow peas this time of year, so I just used frozen peas, which worked fine. I omitted adding the basil leaves at the end since one diner isn't a complete basil lover. They loved this dish too, so that says something.
anniemac on July 05, 2019

I thought this was delicious. I used cascarelle pasta instead of the trofie, but otherwise made as written. As others have pointed out it is essentially pasta with pesto, but I thought the snow peas added a lot, although asparagus or snap peas could be subbed in.
JJ2018 on May 13, 2019

We really enjoyed this - quick to come together and fresh tasting. Added the slow roast tomatoes and a squeeze of lemon juice. Would make again would also make a nice pasta salad for a barbecue etc
Astrid5555 on February 23, 2019

As stockholm28 mentioned this is just a variation of pasta with pesto. Nevertheless a nice and healthy one because of the addition of the mangetout. As promised quick and simple to make, but without the wow factor that some of the other recipes from this book have.
stockholm28 on February 21, 2019

This was a good and quick dish and it is really just a variation of pasta with pesto, with pistachios in lieu of pine nuts, pecorino in lieu of parmesan, and snow peas for extra fiber and greenery. I only made 1/4 of the recipe as it turns out that one of those grocery store basil plants only produces 12 grams of leaves and the recipe calls for 50g. I didn’t think the snow peas brought much to the party (the basil overwhelmed their flavor), but that may be more attributable to the low quality of grocery store snow peas this time of year. I think I would prefer this with sugar snaps. I also used fusilli rather than trofie.