Pasta with pecorino and pistachios from Essential Ottolenghi: A Collection (page 194) by Yotam Ottolenghi

  • basil
  • lemons
  • Show all ingredients...

  • EYB Comments

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

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Notes about this recipe

  • Eat Your Books

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

  • 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.

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