Orecchiette with Pistachios Recipe

1. 1

   Fill a large pot with water and add enough salt so that the water tastes like the ocean.

2. 2

   Bring to a boil over high heat.

3. 3

   Meanwhile, place pistachios, olive oil, mint, and garlic in a medium bowl and stir to combine.

4. 4

   Add measured Pecorino Romano and a large pinch of salt and stir to combine; set aside.

5. 5

   Cook pasta in the boiling water according to the package directions.

6. 6

   Drainreserving 1 cup of the cooking waterreturn pasta to the pot, and place over low heat.

7. 7

   Add reserved pistachio mixture and 1/2 cup of the reserved cooking water and toss until pasta is coated with sauce.

8. 8

   Taste and season with more salt, pepper, and cheese if you choose.

9. 9

   If needed, add a little more cooking water to loosen the sauce.

10. 10

    Transfer to bowls or a serving platter, garnish with scallions, and serve, passing additional olive oil on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.