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PdfSmashed pistachios, parmesan & extra virgin olive oil
Serves: 6
To1.tal time: 20–25 minutes
Ingredients
480 g dried farfalle
2 lemons
100 g rocket (arugula), plus extra to serve
80 g Parmesan cheese
30 g unsalted pistachios
2 tbsp extra virgin olive oil (plus extra for finishing)
300 g cooked chicken breast (grilled, poached, or rotisserie, shredded or sliced)
1 medium zucchini, diced
1 red capsicum (bell pepper), diced
1 cup broccoli florets
1 small handful cherry tomatoes, halved
Cook the pasta
Bring a large pan of salted water to the boil. Add the farfalle and cook according to the packet instructions. In the last 3–4 minutes of cooking, add the broccoli florets and zucchini to blanch them slightly. Drain, reserving a mugful of the starchy cooking water.
Prepare the sauce
While the pasta cooks, finely grate the zest of both lemons into a blender. Squeeze in most of the juice, discarding any seeds. Add half the rocket, all the Parmesan, and 2 tablespoons of extra virgin olive oil. Blitz until smooth, adding splashes of the reserved pasta water until creamy. Season to taste.
Combine
Return the drained pasta and blanched vegetables to the pot. Add the lemony sauce, capsicum, cherry tomatoes, and shredded chicken. Toss together, loosening with more cooking water if needed until evenly coated.
Finish & serve
Method
Pile the pasta onto plates. Crush the pistachios in a pestle and mortar (or chop roughly) and sprinkle over. Top with the remaining rocket, extra Parmesan, and a drizzle of extra virgin olive oil.