The most simple pesto recipe, with a twist! I use pistachios instead of pine nuts and add fresh parsley. Make sure you use the starchy pasta water so that the sauce clings to the rigatoni.

Serves 2-3

Ingredients: 

• 30g Fresh basil 

• 20g fresh parsley 

• 4 tbsp olive oil  

• 60g parmesan

• 50g pistachio kernels 

• 1 crushed garlic clove 

• 1 tbsp cream cheese 

• 200g dried rigatoni pasta

Recipe: 

1. Start by getting the pasta boiling in some salted water and cook as per instruction. I use rigatoni.

2. In a food processor, blitz the basil, parsley, garlic, oil, pistachios and parmesan - add a splash of water to loosen the mix. Taste and season with a little salt 

3. Drain the pasta leaving a cup of pasta water 

4. Stir in the sauce to the pasta, adding a little pasta water to help bind the sauce 

5. Stir in the cream cheese 

6. Serve with more parmesan!