Makes 1 1/4 cups enough for 1 pound of pasta
1 cup raw shelled pistachios
3/4 cup extra-virgin olive oil
2 tablespoons chopped mint
2 garlic cloves, minced
1/2 cup finely grated Parmigiano, plus more for serving
3/4 teaspoon Kosher salt
freshly ground black pepper
zest from 1/2 lemon
pinch red pepper flakes (optional)
1 pound spaghetti or fettuccini
1.Bring a large pot of water to a boil with a couple of tablespoons of salt.
2.In a food processor, chop the pistachios until fine. Add the olive oil, mint, garlic, Parmigiano, 3/4 teaspoon salt, pepper, lemon zest, and red pepper flakes and pulse to combine.
3.When the water comes to a boil add the spaghetti to the water.
4.Place 1/2 of the pesto in the bottom of a heated serving bowl. When the spaghetti is al dente remove a cup of pasta water and reserve. Add the pasta to the pesto and top with more pesto toss vigorously to mix well. Add some of the reserved water to make a creamer sauce. Mix again and serve hot with a sprinkling of pistachios and Parmigiano
Copyright © Julie Logue Riordan, Cooking with Julie