Pistachio Pesto

Pistachio Pesto

OK, if you have a nut allergy, DO NOT – and I repeat *DO NOT* – try out this recipe. If you don’t, and you are a fan of the pistachio nut, DO try it out. Because not only is it stupendously delicious, it is beyond easy to make, takes very little time, very little washing up is involved and is not expensive. It’s become a bit of a staple for us, especially when hot evenings mean we don’t want to spend too long in the kitchen.

INGREDIENTS

(I’ve not added quantities as you’ll know how much pasta you want, how many nuts and how much parmesan etc.)

Pasta – spaghetti works well, as the pesto is quite thick, so clings to the strands – but have done it with penne & tagliatelle, and both are as good
Pistachio nuts
Parmesan cheese
Basil leaves
4 tbsp of extra virgin olive oil
 
 
 

 

METHOD

This could not be any easier. And if you find shelling pistachios to be very therapeutic, it’s the recipe for you!
 
Shell all the pistachios, put them in a blender and add the parmesan cheese, basil and oil. Meanwhile, cook the pasta.
 
 

Blending the nuts & cheese & basil leaves & oil

 
 
Transfer the pistachios mixture to a pan, and stir over a medium heat, adding pasta water to obtain a cream. When the pasta is cooked, add it to the pistachio cream and stir, adding more cooking water until you get the consistency you prefer.
 
 

Heating through the pistachio cream, adding pasta water to get your desired consistency

 
Serve and complete with chopped pistachios, parmesan and a basil leaves,and a sprinkle of black pepper.
 
 

Spaghetti with Anchovies & Onions

Spaghetti with Anchovies & Onions

This is another perfect lockdown larder recipe. If you love anchovies, you’ll definitely have a tin or a jar or two of these in your cupboard, and everything else is pretty standard stuff standard stuff which most people will have in. It’s a Nigella Lawson recipe, which I did adapt slightly as I didn;’t have absolutely everything, but it turned out fine.

INGREDIENTS (serves 4-6 so adapt accordingly)

  • 2 large onions
  • 2 cloves garlic
  • 5 tablespoons olive oil
  • ½ teaspoon soft light brown sugar
  • 12 anchovies (or 1 x 60g / 2oz can in olive oil)
  • 15 grams butter
  • tiniest pinch of ground cloves – didn’t have cloves so omitted these
  • 1 tablespoon water
  • 125 millilitres full fat milk
  • 500 grams linguine (bigoli, bucatini, perciatelli or other robust pasta) – just normal, bog-standard dried spaghetti
  • 1 bunch freshly chopped fresh flatleaf parsley – no fresh parsley, unfortunately, the one thing I think it could have benefitted from
  • Salt & pepper

It’s another very easy recipe. We did follow it to the letter, but I’m sure you could do it even quicker by just mixing the onions, garlic and anchovies into the cooked spaghetti, but the creamy sauce did make all of the difference and elevated it a little from just a pasta dish, to one with a bit of a wow.

METHOD

  • Finely chop the onions & garlic and cook, in a little oil until soft, then add the brown sugar and cook for a further 10 minutes
  • Chop the anchovies into very small pieces and add to the onion/garlic mix, until they start to disintegrate, then stir in the butter (and the pinch of ground cloves at this stage), followed by a tablespoonful of water
  • When it is all combined, gradually stir in the milk, and when it is a puree, take the pan off the heat
  • Cook the spaghetti and when done drain, then tip the anchovy & onion sauce into the pasta, mixing it round so that the strands are coated
  • Season according to taste
  • Mix the roughly chopped parsley into the pasta, keeping some aside
  • Serve in warm bowls and sprinkle the remaining parsley over the top