A light but tasty dish perfect for the warmer months ahead
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
This pesto (which has no herbs in it) was my obsession this summer. As well as on pasta it’s lovely tossed with green beans, asparagus and waxy potatoes. Or as a topping for crostini.
Overview
Prep time
10 mins
Cook time
30 mins
Serves
6
Ingredients
- 50g unsalted pistachios
- 8 spring onions, trimmed and chopped
- 15g butter
- 1 fat clove garlic, crushed
- 170ml extra-virgin olive oil
- 40g pecorino, grated, plus extra for sprinkling
- 130g ricotta, fresh if possible
- 425g casarecce pasta
Method
Step
Parboil two thirds of the 50g unsalted pistachios, drain and rub off the papery skin (laborious but worth it). Lightly toast the remainder.
Step
Cook the 8 trimmed and chopped spring onions in 15g butter till soft but not coloured. Add 1 crushed garlic clove and cook for another 30 seconds or so.
Step
Blitz all the nuts with the spring onions and garlic in a food processor, gradually adding 170ml extra-virgin oil. Stir in 40g grated pecorino and 130g ricotta. Season to taste.
Step
Cook 425g casarecce pasta in lots of boiling, lightly salted water, then drain, reserving some of the cooking water.
Step
Add a little of the water to the pesto mix to loosen it, then toss the pasta with just enough to coat it. Keep any spare in the fridge for another meal. Sprinkle with grated pecorino.