Orecchiette With Pistachio Pesto

Recipe by Manami
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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