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Pound the pistachios to dust in a pestle and mortar, then put aside.
Cook the pasta in a pan of boiling salted water according to the package instructions.
Meanwhile, peel and finely chop the garlic. Sprinkle with a pinch of sea salt, then make a paste by crushing the salt into the garlic with the side of your knife.
Scrape into a large bowl, finely grate in the lemon zest and pecorino, squeeze in the lemon juice, and add 4 tablespoons of oil.
Pick, finely chop and add the herb leaves.
Chop the tomatoes into rough ½ inch chunks, add to the bowl and toss everything together with your fingertips, then taste and season to absolute perfection.
When the pasta’s done, use tongs to carefully draw it straight into the bowl of sauce, letting a little starchy cooking water go with it.
Toss until well coated, loosening with a little extra cooking water, if needed.
Divide between your bowls, sprinkle over the pistachio dust, and devour.