Orecchiette With Pistachio Pesto |
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Prep Time: 18 Minutes Cook Time: 12 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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