Orecchiette with Pistachios

Orecchiette with Pistachios
Photo by www.chow.com


  • 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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