Prep: 15 minutes | Cook: 15 minutes | Serves: 6
1 pound orecchiete
2 tablespoons sea salt
1-1/2 cups salted pistachios, roughly chopped (Tip: buy them already shelled!)
1 clove garlic, minced
4 green onions, chopped
3 tablespoons freshly chopped mint
1/2 cup grated Parmesan & Romano cheeses
1/2 cup extra virgin olive oil
1/2 cup reserved pasta water
Fill a large pot with water, add the salt and then bring it to a boil.
Add the orechiette and cook until it's al dente, about 11 minutes, then drain it. Don't forget to save 1/2 cup of pasta water before draining the orecchiete! Add the pasta back to the pot and reduce the heat to low.
Combine the olive oil, garlic, mint, cheese and pistachios in a mixing bowl, then add the mixture to the orecchiete along with the pasta water. Keep stirring until it's mixed well and a creamy sauce starts to develop.
Fold in the onions, and then serve the pasta warm with extra cheese and mint for garnish.
Liza Hawkins | (a)Musing Foodie
aMusingFoodie.com | February 2013