This pasta sauce is what we think of in the States as pesto, but with the ratio of nuts to herbs flip-flopped. The main ingredients are Sicilian in emphasis: pistachios that are sweet and fruity, not like the cheap ones we eat in front of the TV are; and some mint, which reflects the North African influence on Sicilian cuisine.
Ingredients
- Fine sea salt
- 1 1/2 cups shelled unsalted green pistachios, preferably Sicilian
- 1 clove minced garlic
- 2 tablespoons finely chopped mint
- 1/2 cup Frankies 457 extra-virgin, plus extra for serving
- 1/2 cup grated Pecorino Romano
- 1 pound Frankies 457 Busiate, Linguine, or Pappardelle
- 4 scallions, white and light green parts only, julienned long and fine
Step by step
- Put a large pot of water on to boil and salt it well
- Meanwhile, roughly chop the pistachios by hand or in a food processor. Toss the pistachios with the garlic, mint, and olive oil in a small mixing bowl. Add the cheese and a large pinch of salt and stir to combine.
- Cook the pasta in the boiling water until al dente, following the package instructions. Drain, reserving 1/2 cup of the pasta cooking water, and return the pasta to the pot over low heat.
- Add the pesto to the pot, along with the reserved pasta cooking water, and heat, tossing constantly, until the busiate are coated with the sauce. Transfer to bowls or a serving platter, garnish with the scallions, and serve, passing additional olive oil at the table.