Orecchiette With Pistachio Pesto

1. 1

   In a large pot of boiling salted water, cook the pasta until al dente.

2. 2

   Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.

3. 3

   Add the oil, mint and garlic and pulse just to combine.

4. 4

   Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.

5. 5

   Drain the pasta, reserving 1/2 cup of the cooking water.

6. 6

   Return the pasta to the pot.

7. 7

   Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.

8. 8

   Transfer the pasta to the bowl and serve, passing extra cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.