Pasta with Pistachio Pesto
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.
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.
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.