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)

DIRECTIONS

  1. In a large pot of boiling salted water, cook the pasta until al dente.
  2. Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.
  3. Add the oil, mint and garlic and pulse just to combine.
  4. Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.
  5. Drain the pasta, reserving 1/2 cup of the cooking water.
  6. Return the pasta to the pot.
  7. Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.
  8. Transfer the pasta to the bowl and serve, passing extra cheese on the side.