Bronte pistachio pesto pasta
Green, nutty and ready in a quarter of an hour: pasta coated in savoury Bronte pistachio pesto, with toasted pistachios for crunch.
From Zagara
- 1 jar (190 g) Evergreen savoury Bronte pistachio pesto
- 30 g Evergreen shelled Bronte PDO pistachios, roughly chopped
From your pantry
- 320 g short pasta, such as casarecce or busiate
- Zest of half an unwaxed lemon
- Extra virgin olive oil, to finish
- Grated pecorino or parmesan, to serve (optional)
- Salt
Method
- Cook the pasta in salted boiling water until al dente.
- Meanwhile, toast the chopped pistachios in a dry pan for 1–2 minutes, until fragrant. Set aside.
- Spoon the pesto into a large bowl and loosen it with 3–4 tbsp of the hot pasta water until creamy.
- Drain the pasta and toss it in the bowl, adding more water a spoonful at a time if needed. Keep the pesto off the heat so it stays bright green.
- Serve with the toasted pistachios, lemon zest, a drizzle of olive oil and cheese if you like.
Allergens in the pantry ingredients: gluten; milk if you add cheese.
Each Zagara product lists its allergens on its label.