Orecchiette with Pistachios

Ingredients

• 4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)
• Freshly grated black pepper
• 1 pound orecchiette
• ½ cup finely grated Pecorino Romano cheese (about 1 ½ ounces), plus more as needed
• 1 medium garlic clove, minced
• 2 tablespoons finely chopped mint
• ½ cup extra-virgin olive oil, plus more for serving
• + 2 more ingredients
• • 1 ½ cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
  • Fine sea salt

Fill a large pot with water and add enough salt so that the water tastes like the ocean. Bring to a boil over high heat. Meanwhile, place pistachios, olive oil, mint, and garlic in a medium bowl and stir to combine. Add measured Pecorino Romano and a large pinch of salt and stir to combine; set...

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