Orecchiette with Pistachios

  • Prep Time:
  • Cook Time:
  • Total Time:
  • 0 hour(s)

This simple recipe from CHOW lets these brilliant pistachios shine.

Serves 4

Ingredients

  • Fine sea salt
  • 1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
  • 2 tablespoons finely chopped mint
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 medium garlic clove, minced
  • 1/2 cup finely grated Pecornio cheese (about 1 1/2 ounces), plus more as needed
  • 1 pound orecchiette
  • Freshly grated black pepper
  • 4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)

Instructions

Fill a large pot with water and add enough salt so that the water tastes like the ocean. Bring to a boil over high heat.

Meanwhile, place pistachios, olive oil, mint and garlic in a medium bowl and stir to combine. Add measured Pecorino Romano and a large pinch of salt and stir to combine; set aside.

Cook pasta in the boiling water according to the package directions. Drain-reserving 1 cup of the cooking water-return pasta to the pot, and place over low heat. Add reserved pistachio mixture and 1/2 cup of the reserved cooking water and toss until pasta is coated with sauce. Taste and season with more salt, pepper, and cheese if you choose. If needed, add a little more cooking water to loosen the sauce. Transfer to bowls or a serving platter, garnish with scallions, and serve, passing additional olive oil on the side.

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