Gluten-free pasta with pistachio pesto and cherry tomatoes

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Pistachios20 g
• Basil10 g
• Cherry tomatoes120 g
• Extra virgin olive oil1 teaspoon
• Lemon zest1 g
• Saltto taste

Contains: nuts,

In season: June – September

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils, then add the gluten-free pasta and cook for the time on the packet, usually 8–10 minutes, stirring often, until al dente.
2. Meanwhile blend the shelled pistachios with the basil, olive oil, a pinch of salt and three tablespoons of cold water until you have a creamy pesto.
3. Wash the cherry tomatoes and quarter them.
4. Drain the pasta, keeping a small ladle of the cooking water, dress it with the pesto, loosening if needed, and top with the tomatoes and grated lemon zest.