Orecchiette With Pistachio Pesto

• 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)

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.

orecchiette, pistachios, extra virgin olive oil, mint, garlic, pecorino cheese, scallions, salt, red pepper

Taken from www.food.com/recipe/orecchiette-with-pistachio-pesto-256504 (may not work)