Orecchiette with Pistachio Pesto

By mirandavoegeli

Ingredients

• 1 pound 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

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

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

Meanwhile, in a food processor, pulse the pistachios until coarsely chopped. Add the oil, mint and garlic and pulse just to combine. Transfer to a pasta bowl, stir in the cheese and scallions; season with salt.

Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute. Transfer the pasta to the bowl and serve, passing extra cheese on the side.