In a food processor, chop the pistachios. Add the olive oil, mint and garlic and pulse to combine. Transfer to a bowl, stir in the 1/2 cup of cheese and the scallions; season with salt. Caution: Pecorino cheese is salty, use additional salt carefully.
In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the cooking water and the pesto and cook over low heat, tossing, until coated. Serve, passing more cheese at the table.
(I occasional will make additional small garnishments out of scallions to improve presentation)
Caution: Cheese is very salty.
This dish may not need extra salt especially if you salt water prior to cooking pasta.
Using additional scallions, occasionally, I will make simple garnish to improve presentation.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 346 (47%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 82.8mg||25 %|
|Sodium 37.9mg||1 %|
|Potassium 828.7mg||22 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 72.9g|
|Protein 24g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 740
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