RECIPE

Orecchiette with Pistachio Pesto

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 6

This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily's famed pistachio nuts. Frank 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."

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

Ingredients

  • 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.