Pasta with Pistachio Pesto

Name: Pasta with Pistachio Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 pinch a of freshly ground black pepper; 1 handful a of fresh mint leaves; 2 cloves garlic; 2 Tbsps olive oil (or more); 1 handful a of Parmesan, freshly grated; 454 grams freshly cooked pasta; 355 milliliters unsalted, shelled roasted natural pistachios; 1 pinch a of crushed red pepper flakes; 237 milliliters chopped tomato

Past If you have olive oil, mint leaves, pepper flakes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cupchopped tomato, 2 garlic cloves, a handful of fresh mint leaves, ahandful of grated Parmesan, a pinch of crushed red pepper flakes,and a pinch of freshly ground black pepper in a food processor until acoarse purée forms.

Ingredients you will need

Ground Black Pepper

Red Pepper Flakes

Fresh Mint

Whole Garlic Cloves

Pistachio Nuts

Parmesan

Tomato

Equipment you will use

Food Processor

Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cookingliquid by the tablespoonful to form a glossy sauce. Chill remaining pestoto spread on sandwiches.

Ingredients you will need

Salt And Pepper