Pasta with Pistachio Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta. Ingredients:
1 1/2 cups unsalted, shelled roasted natural pistachios |
1 cup chopped tomato |
2 cloves garlic |
a handful of fresh mint leaves |
a handful of parmesan, freshly grated |
a pinch of crushed red pepper flakes |
a pinch of freshly ground black pepper |
2 tablespoons olive oil (or more) |
1 pound freshly cooked pasta |
Directions:
1. Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
|
|