Orecchiette With Pistachio Pesto

Name: Orecchiette With Pistachio Pesto
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 6 serving(s)
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)

Recipe by Manami

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: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.