Thankfully the Frankies aren't totally against dried pasta so I didn't have to spend all evening making tiny little hat shaped orecchiette. Instead, this is a meal that you can actually make in 15 minutes. (for reals!).
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| thank you trader joes for selling shelled pistachios |
In the 12 minutes it takes the pasta to cook, you can easily prep everything else for this dish. So, ready? Drop the pasta! Now pulse the pistachios in a food processor until roughly chopped; stir together with chopped mint, minced garlic, pecorino romano, lots of olive oil and salt. Set the "pesto" aside and slice some green onions. Next, oh wait, that's it!
So... what are you going to do with the 5 minutes left for the pasta to cook? Hmm... make a salad? Maybe. Pour a glass of wine and relax in front of the fire? Definitely!
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| pistachio "pesto" |
When the timer goes off, drain the pasta, saving 1/2 cup cooking liquid. Dump the pasta back into the pot and stir in the cooking liquid and the bowl-full of pistachio pesto-goodness. Stir until coated. Done!
Serve sprinkled with green onion and (of course) a drizzle of olive oil. Now settle back in front of the fire and eat up. Yummmmm! The salty, nutty pesto still has great texture and clings to the little caves in the orecchiette. I find the green onions to be a bit sharp with the smoothness of the dish and think I would prefer chopped parsley or mint. But hubby likes the contrast. We both agree it is delicious!
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| fabulous! |
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