INGREDIENTS
For the pistachio pesto
100g pistachios
1 lemon
1 bunch of basil
80g green olives
80g artichoke
Olive oil to combine
Salt and pepper
For the pasta
400g fettuccine pasta
To serve
Fresh basil leaves
Pinch of chopped pistachios
Olive oil
METHOD
1. For the pesto | Place the pistachios, basil, artichokes and green olives into a food processor and blitz until it’s all broken down into small chunks | Juice the lemon and add to the pesto along with a generous helping of salt and pepper | Then, switch the blender back on and as it’s mixing slowly add the olive oil until it all binds together into a thick paste
2. For the pasta | Bring a saucepan of water to the boil and cook your fettuccine pasta for 2 – 3 minutes | Strain the pasta then stir in your pesto, saving a little to top the pasta with later
3. Time to serve | Tip the pasta into a large serving dish and garnish with basil leaves, a dollop of pesto and a few chopped pistachios
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