Creamy Malloreddus with Lemon Butter, Asparagus, Peas and Toasted Pistachio

Instructions

1. 1

   1. Bring a large pot of water to a boil. Add about 5 g salt to the water and cook the malloreddus according to the package directions until al dente, usually 10-12 minutes. Before draining, reserve 120 ml (1/2 cup) of the pasta cooking water.

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   2. While the pasta cooks, heat a large skillet over medium heat. Add the pistachios and toast them for 2-3 minutes, stirring, until fragrant. Remove and set aside.

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   3. In the same skillet, add the olive oil and 15 g (1 tbsp) of the butter. Add the shallot with a pinch of salt and cook for 2-3 minutes until softened but not deeply browned. Add the garlic and cook 30 seconds more.

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   4. Add the asparagus and sauté for 3-4 minutes. Stir in the peas and cook 2 minutes more, until the vegetables are tender but still bright.

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   5. Reduce the heat to medium-low and add the remaining butter, heavy cream, lemon zest, lemon juice, and black pepper. Stir and cook for 1-2 minutes until the sauce comes together. Do not let it boil vigorously.

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   6. Add the grated pecorino gradually, stirring constantly so it melts smoothly. If the sauce becomes too thick, add a little of the reserved pasta water until you reach a silky texture.

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   7. Add the drained malloreddus to the skillet and toss for 1-2 minutes so the pasta is thoroughly coated. Add the basil and adjust the seasoning with the remaining 3 g salt or to taste.

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   8. Serve immediately with the toasted pistachios on top and, if desired, a little extra pecorino and freshly ground black pepper.

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   9. If you prefer to warm the plates before serving, place them in an oven at 200°F (95°C) for 5 minutes; the pasta itself does not need baking.