PASTA WITH PISTACHIOS

6-8 servings

Make Ahead:

The pesto can be refrigerated for up to one week; bring it to room temperature before adding to the hot pasta. Adapted from a recipe in The Frankies Spuntino Kitchen Companion & Cooking Manual, by Frank Castronovo, Frank Falcinelli and Peter Meehan (Artisan, 2014).

Salt 1 1/ 2 cups (375 mL) shelled, unsalted pistachios, toasted (see NOTE) 1 clove garlic, finely chopped 2 tbsp (30 mL) finely chopped fresh mint 1/ 2 cup (125 mL) extra-virgin olive oil 1/ 2 cup (125 mL) lightly packed, finely grated pecorino Romano or Parmigiano-Reggiano cheese (about 2 oz, or 58 g) 1 lb (454 g) whole-grain pasta (such as rye, farro or wholewheat) 4 scallions, white and light green parts, cut into thin strips ( julienne, for garnish)

1. Bring a large pot of salted water to a boil over high heat.

2. Meanwhile, coarsely chop the pistachios by hand or in a food processor. Transfer to a medium bowl, along with the garlic, mint, oil and cheese; mix well to form a pesto. Taste, and add salt if needed.

3. Add the pasta to the boiling water; cook according to the package directions (al dente). Drain, reserving 1/2 cup (125 mL) of the pasta cooking water. Return the pasta to the pot over low heat. Add the pesto, along with the reserved pasta cooking water; toss until the pasta is evenly coated. Transfer to bowls or a serving platter. Garnish with the scallions and serve hot.

NOTE: Toast pistachios in a large, dry skillet over medium heat for a few minutes, until fragrant and lightly browned. Cool before using.