A very dear friend of mine (you know who you are) inspired me to make this surprisingly refreshing pasta, with a pistachio pesto sauce!
The recipe is adapted from Nate Hamilton’s original Pistachio Pesto recipe.
Ingredients : (serves 6)
1.5 cups shell roasted, unsalted pistachios
1.5 cups fresh mint leaves
5-6 Cherry Tomatoes
1/4 cup parmesan cheese
1-2 tsp Pimento chilli powder ( alternatively, crushed red chilli flakes will do)
1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
Pulse all the ingredients ( except the spaghetti ofcourse! Haha!) in a processor, until a course puree is formed.
Toss with hot spaghetti. Garnish with mint.
This is my new favourite pasta dish!