This is a super fresh, easy-to-make pasta salad that marries basil, pistachio, peas, and lemon. Adapted from Yotam Ottolenghi. (Note: this recipe makes quite a bit of pasta.)

Ingredients

• 300 g dried pappardelle, or another chunky pasta type
• 300 g snow peas, finely sliced on an angle
• 90 g basil leaves
• 3 garlic cloves, peeled and crushed
• 9 anchovy fillets in oil (about one tin), drained
• 240 ml olive oil
• 180 g shelled pistachios, toasted
• 1 t lemon zest
• 3 T lemon juice
• 80 g parmesan, finely shaved (use a vegetable peeler)
• 1/2 t mild chilli flakes, like Aleppo pepper (optional)
• Salt and black pepper

Instructions

1. Bring a large pot of water to boil.
2. Combine 60 g basil, garlic, anchovies, olive oil, pistachios, lemon zest, lemon juice, and a few grinds of pepper in a food processor.
3. Pulse until the mixture becomes a coarse sauce (you still want chunks of pistachio in there.)
4. Once the water is boiling, add the pasta and cook one minute less than the recommended time.
5. When one minute remains, add the snow peas and cook for another minute, or until the pasta is just done.
6. Drain well, then put the pasta and peas into a large bowl.
7. Combine with the pesto and toss to coat.
8. Coarsely chop the remaining 20 g basil.
9. Combine the pesto-y pasta with the basil and parmesan.
10. Sprinkle with pepper (if using) and serve hot or cold.