Fettuccine with basil, sundried tomato, pistachio & virgin olive oil

Fettuccine with basil, sundried tomato, pistachio & virgin olive oil

A visit to a market is usually an inspirational experience when you see and sample some of the fresh produce as I did recently at Eveleigh Farmers’ Market and Simon Johnson. I can’t help but start throwing around ideas in my head for a delicious meal using quality produce.

I often grab a few packets of fresh pasta from Pasta Gallery at Eveleigh to keep in the freezer for a mid-week dinner and when at Simon Johnson it’s nice to top up on a few cheeses from their exceptional fromagerie.

How could you not?

Pasta Gallery
Fettuccine with basil, tomato & pistachio recipe

fettuccine with basil, sundried tomato, pistachio & virgin olive oil

serves 2


  • 300g fresh fettuccine
  • ⅔ cup pistachio’s, lightly toasted and crushed
  • ⅓ cup ground almonds
  • 60g sun-dried tomatoes, finely sliced
  • ⅓ cup virgin olive oil
  • 1 cup basil leaves, shredded
  • 1 small red onion, finely diced
  • 1 clove garlic, finely grated
  • ⅓  cup parmesan, finely grated
  • 2 lemon cheeks, charred on cut side
  • sea salt and freshly ground black pepper
Put a large pot of salted water on to boil.
Meanwhile, combine the shredded basil with the ground nuts.
In a separate large pan over medium heat add the oil, onion and garlic and sauté until translucent. Toss in the sun-dried tomatoes and cook, stirring frequently for 2-3 minutes. Reduce heat a little.  Add the basil and nut mixture to the onions and stir for 1 minute.
Once the water has come to the boil drop in the pasta and cook according to the packet directions. Drain and toss into the sauce mixture with the grated parmesan and season well with salt and freshly ground pepper.
Plate up and shave some extra parmesan over the top. Drizzle with the charred lemon.
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