Orecchiette with Pistachios Recipe

• Fine sea salt
• 1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
• 1/2 cup extra-virgin olive oil, plus more for serving
• 2 tablespoons finely chopped mint
• 1 medium garlic clove, minced
• 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces), plus more as needed
• 1 pound orecchiette
• Freshly grated black pepper
• 4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)

1. Fill a large pot with water and add enough salt so that the water tastes like the ocean.
2. Bring to a boil over high heat.
3. Meanwhile, place pistachios, olive oil, mint, and garlic in a medium bowl and stir to combine.
4. Add measured Pecorino Romano and a large pinch of salt and stir to combine; set aside.
5. Cook pasta in the boiling water according to the package directions.
6. Drainreserving 1 cup of the cooking waterreturn pasta to the pot, and place over low heat.
7. Add reserved pistachio mixture and 1/2 cup of the reserved cooking water and toss until pasta is coated with sauce.
8. Taste and season with more salt, pepper, and cheese if you choose.
9. If needed, add a little more cooking water to loosen the sauce.
10. Transfer to bowls or a serving platter, garnish with scallions, and serve, passing additional olive oil on the side.

salt, pistachios, extravirgin olive oil, mint, garlic, romano cheese, orecchiette, black pepper, scallions

Taken from www.chowhound.com/recipes/orecchiette-with-pistachios-28656 (may not work)