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This romantic dish will transport you straight to the shores of Sicily.

| By Rachael Thompson | Journal

This Simple Lemon and Pistachio Pasta Is Perfect for Date Night

This romantic dish will transport you straight to the shores of Sicily.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, grazing table enthusiast and founder of Stories to Gather, Lia Townsend, shares her recipe for lemon and pistachio pasta.

Ingredients

  • 500g pasta of choice
  • 2 lemons
  • 125g pistachio kernels chopped
  • 150ml extra virgin olive oil
  • ½ bunch parsley, stems removed and leaves finely chopped (approx 20g)
  • 1 bunch chives, finely chopped (approx 15g)
  • Salt
  • Pepper


Optional toppings:

  • Parmesan cheese
  • Pitted green olives

Method

  1. Cook the pasta in a pot of salted water according to pack instructions until al dente.
  2. While the pasta is cooking, heat the olive oil over low-medium heat in a large pan.
  3. Add the zest and juice of 1 lemon, pistachios, and salt and pepper to taste and let it simmer.
  4. Once the pasta is cooked, before draining the pasta, scoop out one cup of the pasta liquid and reserve.
  5. Placed the drained pasta into the lemon oil fry pan.
  6. Stir through parsley, chives, and a little of the reserved pasta liquid (I start with ½ cup and add as needed) so the pasta is coated.
  7. Finish the zest of your one remaining lemon, a little drizzle of extra virgin olive oil, and salt and pepper to taste.
  8. Top with Parmesan and/or olives if so desired.

For more from Lia, follow her at @stories_to_gather

Photography by Iris and Me.

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