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–+ servings

Pasta with Pistachio, Lime & Chili

This simple pasta is a treat for anyone who loves pistachios! The bright flavors of lime and chili, the crunch of toasted pistachio, the sweet melty roasted tomatoes and tangy pecorino cheese come together effortlessly for a quick midweek meal. It's a versatile dish that can be paired with protein as part of a larger meal or just enjoyed on its own for a simple dinner.
3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
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Ingredients

  • extra virgin olive oil
  • 40 g (¼ cup) chopped pistachios, if you're using a cup to measure, you should measure after chopping
  • 1 red chili, finely chopped - use two chilis if you want it more spicy
  • 4 cloves garlic, crushed
  • 1 lime, zest and juice
  • 250 g (9 oz) pasta
  • 200 g (1.5 cups) cherry tomatoes, halved
  • 40 g (0.5 cup) grated pecorino cheese , feel free to use parmesan or any Italian hard cheese
  • 1 small bunch of basil, chopped

Instructions 

  • First, get the tomatoes roasting. Heat the oven to 390F / 200C / 180C Fan. Scatter them in a small baking dish or baking tray, drizzle with olive oil, add a little salt and pepper, and place in the oven for about 20 minutes until they are soft and jammy.
    Do this before you even start prepping the other ingredients because everything else can be done in the time that the tomatoes are in the oven.
    200 g cherry tomatoes
  • Toast the pistachios. Heat a cast iron or stainless steel pan to a low heat - don't add any oil. Add the pistachios and toast them (mixing regularly with a spatula) for a couple of minutes, until you can smell the toasted nutty scent. Then transfer them to a bowl and set aside.
    40 g chopped pistachios
  • Set the pasta cooking according to package instructions.
    250 g pasta
  • In a large saute pan or skillet, heat four tablespoons of olive oil over a low heat. Saute the garlic and chili until soft and fragrant then immediately remove from the heat.
    If it looks like the garlic might be close to browning, turn off the heat immediately, then add in a splash of the pasta's cooking water.
    extra virgin olive oil, 1 red chili, 4 cloves garlic
  • Add the lime zest to the pan, mix through and set aside.
    1 lime
  • When the pasta is cooked to al dente, scoop out a cup of the cooking water and then drain. Add the pasta and lime juice to the saute pan with the garlic and chili. Use tongs or two wooden spoons to toss the pasta through the pan. Slowly add in splashes of the reserved cooking water, tossing continuously, just until the pasta is loose and glossy.
    1 lime
  • Add the pistachios into the pan and toss through.
  • Serve into bowls and top with the roasted tomatoes, basil and cheese. Serve immediately.
    40 g grated pecorino cheese, 1 small bunch of basil
Calories: 633kcal, Carbohydrates: 74g, Protein: 19g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 14mg, Sodium: 176mg, Potassium: 567mg, Fiber: 5g, Sugar: 6g, Vitamin A: 605IU, Vitamin C: 45mg, Calcium: 199mg, Iron: 3mg