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Orecchiette With Pistachio Pesto

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“Flavorful pesto is made with Sicily's pistachio nuts. Frank Castronovo & Frank Falcinelli (the Chef) says, "Sicilian pistachios are incredibly sweet & fruity, not like the cheap ones we eat in front of the TV here in the USA." This recipe appeared in F&W Magazine, the September, 2007, edition. Serve with a white wine blend to create a citrusy flavor.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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