AT A GLANCE
You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.
|01||For pistachio pesto, process ingredients in a food processor until smooth and season to taste.|
|02||Cook pasta in a large saucepan of boiling salted water until al dente, adding potato in the last 3 minutes and beans in the last minute (8-10 minutes). Drain, reserving 40ml cooking water, and return pasta and water to pan. Add pesto, toss to combine and season to taste. Serve hot topped with crushed pistachio nuts, basil and grated pecorino.|