As a vegan chef since 2010, I’m so thrilled that there’s finally a plant-based show on network television! Flavour Network is proud to present Pamela’s Cooking With Love, which follows Pamela Anderson as she invites some of today’s most sought-after and buzz-worthy chefs to join her at her stunning rural property on Vancouver Island. In each episode, a delicious plant-based meal is prepared and shared with family and friends at a dinner party, which Pamela herself beautifully styles.
I previewed all eight episodes of the Pamela’s Cooking With Love series and it’s safe to say I’m inspired! There’s a particularly tasty episode where Pamela and cookbook author, former Bon Appétit editor, and James Beard Award winner Andy Baraghani make a bright and fresh Paccheri with Pistachio Pesto recipe. It is his creation, and I’m excited to share it because it’s something I would totally make again.
I love using nuts in a sauce because they add such a depth of flavour and creaminess. Pasta is always my go-to quick meal, and this Paccheri with Pistachio Pesto is done in the time it takes to boil the noodles.
Related: Pamela Anderson on Why Her Upcoming Show is a Dream Come True
ingredients
directions
Combine spinach, basil, pistachios, miso, garlic, olive oil, and lemon juice in a blender until smooth and very green. Season with salt, and pour the pesto into a large bowl.
Bring a large pot of heavily salted water to a boil. Cook pasta, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking water. I recommend using bronze-cut pasta—the type that looks dusty and unpolished—as it helps the sauce stick better.
Add pasta and ½ cup pasta water to the bowl with pesto and toss vigorously to coat, adding more pasta water if needed until pasta is glossy and well coated with sauce. Season with more salt before plating.
Watch new episodes of Pamela’s Cooking With Love on Monday at 9 PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.