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“A very intense tasting pasta salad. Not for the health conscious. Any type of short pasta is fine, but using coloured varieties gives some extra colour to the dish. The dish can be prepared several hours in advance up to and including step 3.”
1hr 5mins

Ingredients Nutrition


  1. Remove shells from pistachios. Roast pistachios and cashews in a dry pan until slightly darker than golden brown (circa 4 mins). Allow to cool.
  2. Clean shallot and cut fine. Reduce shallot, orange juice, wine, kurkuma, thyme, and soy sauce until dark brown and slightly viscous (circa 20 mins). Strain (if made in advance: allow to cool and keep refrigerated).
  3. Dice the butter and keep refrigerated. Peel orange thickly and cut out the segments from between the pith.
  4. Cook pasta 'al dente'. Cook the snow peas per instructions. Reheat the sauce on low heat and whisk butter through piece by piece (the sauce should not get to a boil); this will thicken it. Put pasta on heated plates, add snow peas and sauce, and roasted nuts, and top with orange pieces. Grind pepper over dish and serve immediately.

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