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Ingredients
Method
- 75g pistachio kernels
- 400g chestnut mushrooms, sliced
- 1 tbsp olive oil
- 350g fusilli pasta
- 10g thyme leaves
- 2 peeled garlic cloves
- 4 tbsp quality tahini
- Toast the pistachios in a dry pan for 4 mins or until fragrant, then add to a bowl. Toss the mushrooms into the pan with the oil and some salt, then fry until softened. Meanwhile, cook the pasta in boiling salted water until al dente and drain, reserving a cup of the cooking water.
- Add ¾ of the pistachios, the thyme, garlic, tahini and 100ml water to a blender and whizz until smooth. Stir the sauce into the pan with the mushrooms, and cook for a couple of minutes to coat. Add the drained pasta - along with a splash of the pasta water - and mix well, then season and scatter with the remaining pistachios.
30 mins
4 serving
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