Broad bean & pistachio pesto pasta

October 23, 2023 

   

If I'm going to get through my Six Seasons to-cook list any time soon, I knew I needed to tackle the broad bean dish while they're in season. Pesto pasta is in regular rotation here, but it's usually a faster version that involves a jar. I had the day off so I didn't mind taking the extra time to pod peas and blanch greens, and Michael pitched in with shopping and pesto-blending.

This recipe has a couple of techniques that I wouldn't otherwise think to try: briefly blanching basil to hold onto its vibrant green, and blanching garlic to soften its flavour. I liked both of these ideas, and they seemed to work well. Our pesto of broad beans, pistachios, basil and parmesan tasted bright and fresh and was a little chunkier than the jarred stuff. Our fettuccine was just fine and I imagine some fresh pasta would take this to another level again. Everything stayed green and gorgeous for lunches of leftovers.

Pesto invites adaptation, and I can imagine many other combinations of legume, green herbs and a nut working well. I'm not sure how often we'll repeat this dish as is, but it'll be a fun one to riff on.

Broad bean & pistachio pesto pasta

(slightly adapted from Six Seasons by Joshua McFadden & Martha Holmberg)

900g broad beans in their pods

1 1/2 cups basil leaves

4 cloves garlic

1 cup parsley

1/2 cup pistachios

salt and pepper

3/4 cup olive oil

1/2 teaspoon dried chilli flakes

500g fettuccine

1 1/2 cups grated parmesan

1 tablespoon butter

1/4 cup mint leaves

Set a large pot of water on the stove to boil. While that's heating up, remove the beans from their pods. Remove the basil leaves from their stems, and peel the garlic. Prepare a bowl of ice water.

When the water is boiling, blanch the beans for 30 seconds and then remove them from the water. Drop the basil leaves into the boiling water, remove them immediately and plunge them into the ice water. Drop 2 of the garlic cloves into the boiling water, blanch them for 1 minute, and then transfer them into the ice water with the basil. Discard the hot water.

Pull the basil and garlic out of the ice water and blot them dry on a clean tea towel. Peel the broad beans. Fill the large pot up with fresh water and bring it to the boil.

In a large food processor bowl, drop in half of the broad beans, the basil, blanched garlic, parsley, pistachios and some salt. Blend to a coarse puree. With a processor running, slowly pour in 1/2 cup olive oil.

When the water is boiling, cook the pasta according to its directions and then drain it. Heat 1/4 cup olive oil in the empty pasta pot and add the remaining garlic (minced or chopped) and the chilli flakes. Add in the pasta and a 1/2 to 1 cup of water. Stir in the butter, pesto, remaining broad beans and the parmesan. Serve, garnished with mint leaves.