Lemon Fusilli with Pistachio Pesto & Stracciatella

Cook the fusilli in plenty of boiling salted water according to package instructions until al dente. Reserve about 50 ml of the pasta water when draining.

In the meantime, add the pistachios, fresh basil, grated Parmesan, peeled garlic clove, lemon juice and zest, and olive oil to a blender and puree into a fine pesto. Season to taste with salt and black pepper.

Return the hot fusilli to the pot, add the pistachio pesto and reserved pasta water, and mix well until the pasta is evenly coated in a creamy sauce.