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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622 Kcal (2604 kJ) | ||
| Calories from fat | 322.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.87g | 55% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 2% | |
| Sodium | 49.05mg | 2% | |
| Potassium | 353.77mg | 8% | |
| Total Carbs | 62.12g | 21% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 15.84g | 32% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 32.4mg | 180% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 442.97 Kcal (1855 kJ) | ||
| Calories from fat | 229.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.55g | 55% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 2% | |
| Sodium | 34.93mg | 2% | |
| Potassium | 251.95mg | 8% | |
| Total Carbs | 44.24g | 21% | |
| Sugars | 3.44g | 19% | |
| Dietary Fiber | 5.05g | 28% | |
| Protein | 11.28g | 32% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 23.1mg | 180% | |
| Calcium | 36.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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