Pasta with Pistachio Pesto

September 7, 2014

Ingredients:
1½ cups unsalted, shelled roasted natural pistachios
1 cup chopped tomato
2 cloves garlic cloves
1 handful of fresh mint leaves
1 handful of grated Parmesan
1 pinch of crushed red pepper flakes
Freshly ground black pepper
2 tablespoons (or more) olive oil
Kosher salt
1 pound pasta, cooked, cooking liquid reserved

Nutritional Information:
1 serving contains:
Calories (kcal) 220
Fat (g) 18
Saturated Fat (g) 3
Cholesterol (mg) 5
Carbohydrates (g) 9
Dietary Fiber (g) 3
Total Sugars (g) 3
Protein (g) 8
Sodium (mg) 125

Serves 8

Combine 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves in a food processor. Add a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 Tbsp. olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 lb. freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. You can even chill the remaining pesto to spread on sandwiches!