Pasta With Pistachios

Serves 6 to 8.

Note: Toast pistachios in a large, dry skillet over medium heat for a few minutes, until fragrant and lightly browned. Cool before using. Use a favorite pasta shape that has lots of nooks and crannies for the pesto to nestle in, such as campanelle (a ruffled trumpet-shaped pasta that's pictured), farfalle or rotini. Traditional imported pecorino and Parmigiano-Reggiano cheeses are made with animal rennet. If desired, substitute a domestic vegetarian Parmesan, such as Sargento brand. 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.

• Salt

• 1 1/2 c. shelled, unsalted pistachios, toasted (see Note)

• 1 garlic clove, finely chopped

• 2 tbsp. finely chopped fresh mint

• 1/2 c. extra-virgin olive oil

1/2 c. (about 2 oz.) lightly packed, finely grated pecorino romano or Parmigiano-Reggiano cheese (see Note)

1 lb. whole-grain pasta (such as rye, farro or whole-wheat; see Note)

4 green onions, white and-light green parts, cut into thin strips, for garnish


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

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.

Add the pasta to the boiling water; cook until al dente, according to the package directions. Drain, reserving 1/2 cup 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 green onions and serve hot.

Nutrition information per serving:

Calories 480 Fat 27 g Sodium 150 mg

Carbohydrates 48 g Saturated fat 5 g

Protein 17 g Cholesterol 5 mg Dietary fiber 9 g