Cavatelli pasta dressed in a rustic pesto with pecorino, anchovies and lemon makes a simple and delicious supper.
¼ cup pine nuts, toasted
1 small garlic clove, crushed
¼ cup quality extra virgin olive oil
½ cup finely grated pecorino, plus extra to serve
6 white marinated anchovies, chopped
juice and zest of 1 lemon
400g cavatelli pasta
lemon wedges, to serve
1. To make the pesto, place the pine nuts, garlic and oil in a small food processor and blitz until finely chopped.
2. Add the cheese, anchovies, lemon juice and zest and process until smooth.
3. Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain, reserving 1½ cups of cooking water.
4. Toss the pasta, reserved cooking water and pesto together. Serve with cracked black pepper, lemon wedges and extra pecorino.