FEATURE
HERITAGE TOMATO, PISTACHIO AND LEMON PASTA By David J Rickett
Ingredients:
Method:
For the sauce: Juice and zest of 2 lemons 125g of Parmesan 2 large cloves of garlic 40ml of olive oil 1 small bunch of basil 1 small handful of parsley
Blend all the ingredients for the sauce together until it’s very smooth.
Other ingredients: Dried pasta (for 2 people) Red, yellow, orange and green tomatoes Crushed pistachios Micro green + purple basil (optional)
28
Cook the pasta as per the instructions on the packet. Whilst the pasta is cooking chop the tomatoes and crush the pistachios. Coat the pasta with the sauce and stir in the tomatoes. Serve immediately and top with a generous amount of the pistachios and a few micro basil leaves.
Cibare Magazine
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