ORECCHIETTE WITH PISTACHIO PESTO
Flavorful pesto is made with Sicily's pistachio nuts. Frank Castronovo & Frank Falcinelli (the Chef) says, "Sicilian pistachios are incredibly sweet & fruity, not like the cheap ones we eat in front of the TV here in the USA." This recipe appeared in F&W Magazine, the September, 2007, edition. Serve with a white wine blend to create a citrusy flavor.
Provided by Manami
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 & pepper & crushed red pepper, if using.
- 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.
Nutrition Facts : Calories 628.5, Fat 33.9, SaturatedFat 4.5, Sodium 6, Carbohydrate 66.7, Fiber 6.1, Sugar 4, Protein 16.9
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