Orecchiette With Pistachio Pesto

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

• 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.