A quick cold pasta recipe with a no-cook sauce perfect for a hot summer day – Recipe features tagliatelle mixed with bright, flavourful, delicious pesto loaded with pistachio goodness!

Serves 4

All you will need is:

For Pistachio Pesto Sauce:

Lamb Brand Roasted Shelled Pistachios, 200g

Lamb Brand Basil / Mint, 3 tbsp.

Lamb Brand Salt and Pepper, to taste

Pasta Pantanella, uncooked 400g

Olive oil, 120ml

Parmesan Cheese, grated 60g

Cherry tomatoes, fresh or roasted 50g

Garlic clove, minced 1

Lemon, squeezed 1

For Garnish:

Lamb Brand Basil / Mint

Lamb Brand Pistachios

Lemon zest

All you have to do is:

1. Prepare the pistachio pesto sauce:
• In a food processor, chop the pistachios. Add the olive oil, fresh herbs, garlic and lemon juice. Pulse to combine. 
• Transfer to a medium bowl, stir in the cheese. 
• Season with salt and pepper. 
2. Cook the pasta: 
• In a large pot of boiling water, cook the pasta until al dente. 
• Drain, reserving 2 ladefuls of the cooking water. 
• Return the pasta to the pot. 
• Add the cooking water and the pesto and cook over low heat, tossing, until coated. 
• Serve and garnish with fresh basil / mint, chopped pistachios and lemon zest. 

Notes:

• Pesto keeps in the fridge for about a month and it can also be used on roasted vegetables or on toasted crusty bread. 
• You can add more fresh or roasted vegetables to this pasta dish, such as zucchini, mushrooms or asparagus.