Linguine with pistachio pesto and burrata | Quick summer dinner

Bring a large pot of salted water to a boil. When the water boils, add the linguine pasta and cook al dente according to the package instructions (about 9-10 minutes). Reserve 100 ml of the pasta cooking water before draining.

In a blender or food processor, add the shelled pistachios, fresh basil leaves, grated parmesan, garlic clove, grated zest and juice of half an organic lemon. Blend briefly, then gradually pour in the extra virgin olive oil until you get a creamy pesto with a smooth texture. Season with salt and black pepper.

Transfer the drained linguine pasta back into the pot or a deep pan over low heat. Add the pistachio pesto and pour in the reserved pasta water a little at a time, stirring vigorously for 1 minute to create a silky sauce that coats the pasta perfectly.