Orecchiette With Pistachio Pesto

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  orecchiette
• 7  ounces  unsalted roasted shelled pistachios (1 1/2 cups)
• 1⁄2 cup extra virgin olive oil
• 2  tablespoons  chopped mint
• 1  garlic clove, minced
• 1⁄2 cup  finely shredded  pecorino cheese, plus more for serving
• 2  scallions, cut into 2-inch lengths and julienned
•  salt & freshly ground black pepper, to taste
•  crushed red pepper flakes (optional)

Directions

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