Bucatini With Yellow Raisin Pistachio Gremolata

• Bucatini
• 12 ounces Bucatini
• 1/4 cup Grated Parmesan
• 3 tablespoons Olive Oil
• .5 teaspoons Minced Garlic
• 1 pinch Salt
• Yellow Raisin Pistachio Gremolata
• 1/2 cup Chopped pistachios
• 1/4 cup Yellow Raisins
• 1/2 teaspoon Red Pepper Flakes
• 3 teaspoons Dried Parsley
• 1 Minced Garlic Clove
• 1/2 teaspoon Lemon Zest
• 1 pinch Salt & Pepper
• 1 splash Olive Oil

1. Bring a large pot of water to a boil over high heat. Generously season the water with salt, then add the bucatini. Cook for approximately 9-13 minutes, or until pasta is al dente.
2. While the bucatini is cooking, mince the garlic and saute it in a skillet with olive oil on a low heat. Add the yellow raisins and saute them with the garlic.
3. While the garlic and raisins are sauteing, chop the pistachios, parsley and garlic and add to a bowl with the lemon zest, red pepper flakes and a pinch of salt and pepper. Set aside until the pasta is complete.
4. Once the pasta is done cooking, strain the bucatini and transfer it to the skillet with the sauteed garlic and yellow raisins.
5. Add the parmesan to the bucatini and stir together.
6. Stir in the gremolata mixture to the pasta and add finish it with a drizzle of olive oil. Remove from heat and serve.

bucatini, bucatini, parmesan, olive oil, garlic, salt, yellow raisin pistachio gremolata, pistachios, yellow raisins, red pepper, parsley, garlic, lemon zest, salt, olive oil

Taken from food52.com/recipes/80613-bucatini-with-yellow-raisin-pistachio-gremolata (may not work)