1. In a food processor, chop the pistachios. Add the olive oil, mint, and garlic and pulse to combine. Transfer to a bowl and stir in the 1/2 cup of cheese and the scallions; season with salt
2. In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water and the pesto and cook over low heat, tossing, until coated. serve
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 162 (99%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 26.2mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.5g|
|Protein 0.2g||0 %|
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Calories per serving: 163
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