Orecchiette with Pistachio Pesto

1. 1

   In a food processor, chop the pistachios.

2. 2

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

3. 3

   Transfer to a bowl, stir in the 1/2 cup of cheese and the scallions; season with salt.

4. 4

   In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water.

5. 5

   Return the pasta to the pot.

6. 6

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

7. 7

   Serve, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.