Orecchiette With Pistachio Pesto - cooking recipe

Ingredients

1 lb 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 & freshly ground black pepper, to taste
crushed red pepper flakes (optional)

Preparation

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.