EP. 04: Pistachio Pesto Fusilli Bucati

Pesto needs more olive oil than most people give it.

It is what turns a blender full of basil, pistachios, parmesan and lemon into a sauce that will properly coat the pasta. You want it loose, glossy and capable of finding its way into every twist of the fusilli bucati.

Crispy smoked lardons add salt and depth. Pasta water brings everything together. More parmesan on top finishes the job.

Ingredients

200g fusilli bucati
150g smoked lardons
2 large bunches of basil
50g pistachios
Juice of 1 lemon
50g parmesan, plus more to serve
Table DRZZL
Pasta water
Salt

Method

1. Bring a large pan of well salted water to the boil and cook the pasta according to the packet instructions.
2. Meanwhile, add the lardons to a frying pan and cook until crisp around the edges.
3. Add the basil, pistachios, lemon juice and parmesan to a blender.
4. Pour in Table DRZZL and blend until smooth. Continue adding olive oil until the pesto is loose and glossy.
5. Transfer the cooked pasta directly into the pan with the lardons, reserving some pasta water.
6. Add the pesto and toss everything together. Add pasta water a little at a time until the sauce coats the pasta.
7. Serve immediately with more parmesan on top.