Pasta with Pistachio and Pecorino

This recipe is brought to you by Bippi Foods

Serves 4

Ingredients

500g short pasta (I used Maccheroni Birigati, but rigatoni works just as well)

90g unsalted, shelled pistachios

1 tsp Bippi’s Italian Chilli, plus more for serving

1 garlic clove

20g fresh basil leaves (about 1 bunch)

100g freshly grated pecorino, plus extra for serving

3 tbsp extra virgin olive oil

Salt and pepper, to taste

Method

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.

2. In a food processor, pulse the pistachios until they resemble fine breadcrumbs. Add the chilli oil, garlic, basil, pecorino and olive oil, then blend until smooth. Season with salt and pepper to taste.

3. In a shallow saucepan over low-medium heat, add the pistachio pesto along with about 1⁄2 cup of the reserved pasta water. Stir well to thin out the pesto, creating a creamy consistency.

4. Transfer the cooked pasta directly into the saucepan and toss to coat. Gradually add more pasta water as needed to achieve a smooth, silky sauce. Cook for another 1-2 minutes, allowing the pasta to be well coated in the sauce. Adjust seasoning as needed.

5. Divide the pasta between plates and finish with a drizzle of chilli oil, a sprinkle of freshly grated pecorino, and a dusting of finely grated pistachios.