Pasta with white pesto

Pasta with white pesto.
Pasta with white pesto. Photo: James Moffatt

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.