Linguine with minted pistachio pesto

Nathanael: This was a recipe from my friend Seb Unger at Tait. When I was over at his house helping him build a playhouse for his kids I was invited for dinner and had this delicious pasta with fresh herbs from his garden.

Ingredients

• 150g pistachios, unsalted and shelled, lightly toasted
• 1 handful mint leaves
• 1 handful parsley leaves
• 2 cloves garlic, peeled
• salt and freshly ground black pepper
• 150ml extra virgin olive oil
• 100g parmesan, finely grated
• 400g linguine
• (optional) 1-2 chicken thighs

Method

1. Reserve 2 tablespoons of nuts, then put the remainder in a food processor with the mint, parsley and garlic. Blitz for 10 seconds, then scrape down the bowl.
2. Add a little salt and half the oil, then blitz for 5 seconds.
3. Add about two-thirds of the cheese and the remaining oil and blitz for another 5 seconds. Pour into a large warm bowl and taste for seasoning.
4. Cook the linguine in lightly salted water until al dente.
5. Take 50ml (just over 3 tablespoons) of the cooking water and add it to the pesto
6. Drain the pasta in a colander and add to the pesto. Toss it all together thoroughly and taste for seasoning.
7. Serve in warmed bowls with the remaining parmesan and pistachios sprinkled on top.