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    You are in: Home / Recipes / Orecchiette With Pistachio Pesto Recipe
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    Orecchiette With Pistachio Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    18 mins

    12 mins

    Manami's Note:

    Flavorful pesto is made with Sicily's pistachio nuts. Frank Castronovo & Frank Falcinelli (the Chef) says, "Sicilian pistachios are incredibly sweet & fruity, not like the cheap ones we eat in front of the TV here in the USA." This recipe appeared in F&W Magazine, the September, 2007, edition. Serve with a white wine blend to create a citrusy flavor.

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    Units: US | Metric


    1. 1
      In a large pot of boiling salted water, cook the pasta until al dente.
    2. 2
      Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.
    3. 3
      Add the oil, mint and garlic and pulse just to combine.
    4. 4
      Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.
    5. 5
      Drain the pasta, reserving 1/2 cup of the cooking water.
    6. 6
      Return the pasta to the pot.
    7. 7
      Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.
    8. 8
      Transfer the pasta to the bowl and serve, passing extra cheese on the side.

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    Nutritional Facts for Orecchiette With Pistachio Pesto

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 628.4
    Calories from Fat 304
    Total Fat 33.8 g
    Saturated Fat 4.5 g
    Cholesterol 0.0 mg
    Sodium 5.9 mg
    Total Carbohydrate 66.6 g
    Dietary Fiber 6.1 g
    Sugars 3.9 g
    Protein 16.9 g

    The following items or measurements are not included:

    pecorino cheese

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