Busiate al Pesto di Pistacchio

Method

Toast the pistachios lightly in a dry pan for 2 minutes to enhance their flavour, then allow to cool slightly. Using a mortar and pestle, crush the pistachios with garlic and a pinch of salt to create a coarse paste, working gently to avoid releasing too much oil. Add the fresh basil leaves and continue grinding until you achieve a chunky pesto texture. Transfer the mixture to a bowl and stir in the grated Pecorino Romano, then slowly incorporate the olive oil and lemon juice until fully combined. Cook the busiate pasta in generously salted boiling water until al dente, reserving a cup of the cooking water. Drain the pasta and toss immediately with the pistachio pesto, adding pasta water gradually until you reach a silky consistency that coats each piece.