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Orecchiette with Pistachio Pesto

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This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily’s famed pistachio nuts. Falcinelli says, “Sicilian pistachios are incredibly sweet and fruity, not like the cheap ones we eat in front of the TV here in the U.S.”

Pairing Suggestion

The light sweetness of this pesto is counterpointed by many of Sicily’s white blends. Tenuta Rapitalà’s 2005 Casalj combines Catarratto and Chardonnay to create citrusy flavors; the 2005 Ajello Majus Bianco Sicilia blends Catarratto and Grillo for a somewhat richer effect.

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Orecchiette with Pistachio Pesto

  • ACTIVE: 30 MIN
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  • STAFF-FAVORITE

Ingredients

    1. 1 pound orecchiette
    2. 7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
    3. 1/2 cup extra-virgin olive oil
    4. 2 tablespoons chopped mint
    5. 1 garlic clove, minced
    6. 1/2 cup finely shredded pecorino cheese, plus more for serving
    7. 2 scallions, cut into 2-inch lengths and julienned
    8. Salt

Directions

  1. In a large pot of boiling salted water, cook the pasta until al dente.
  2. 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.
  3. 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.

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