Pistachio Pesto With Fresh Tagliatelle & Chorizo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and peel your garlic

Strip your mint from their stems, discard the stems

Chop your lemon[s] in half

Adding chorizo? Fry your diced chorizo and cook for 4-5 min or until crisp

Set aside a few basil leaves and mint leaves and half of your grated Italian hard cheese (you'll use the rest later!) for garnish

Add your fresh tagliatelle and blanched peas to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 3-4 min or until the tagliatelle is cooked with a slight bite

Once done, drain the tagliatelle & peas, reserve the pot and a cup of the starchy pasta water

While the pasta is cooking, add the peeled garlic, pistachios, remaining grated Italian hard cheese, remaining basil, including the stalks, and remaining mint leaves to a food processor

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Add the juice of half the lemon[s], 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and a generous pinch of salt and pepper

Blitz until you are left with a smooth paste – this is your pistachio pesto

Cut the remaining lemon into 1 wedge per person

Return the reserved pot to a medium heat and add the drained tagliatelle & peas

Add the pistachio pesto and stir gently until the pasta is coated in the pesto and everything is warmed through– this is your pistachio pesto tagliatelle

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry