The nutty, slightly sweet taste of pistachios adds a delightful twist to the classic pesto recipe. The shrimp not only adds a textural contrast but also infuses the pasta with a subtle, briny flavour that complements the pistachio pesto beautifully. A real winner. We've included shrimp in our recipe but feel free to exclude for a fresh vegetarian/vegan option.

1 package (450g) spaghetti (or linguine)
400g large shrimp, peeled and deveined
1 cup shelled pistachios
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves
2 cloves garlic
1/2 cup fresh extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 cup reserved pasta water

Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. While pasta is cooking, in a food processor, combine the pistachios, Parmesan cheese, basil leaves, and garlic. Pulse until the mixture is finely ground. With the food processor running, slowly pour in the olive oil and process until the pesto is smooth. Season with salt and pepper to taste. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2 minutes on each side until pink and cooked through. Remove from the skillet and set aside. In the same skillet, add spaghetti and pistachio pesto and 1/2 cup reserved pasta water. Combine to coat the spaghetti evenly with the pesto. Add more pasta water if needed to thin out the sauce and make it creamy. When completely coated add the cooked shrimp. Gently toss with tongs to combine. Serve the spaghetti immediately, garnished with plenty of extra virgin olive oil for drizzling.