Orecchiette Pasta with Parmesan & Pistachios

Orecchiete with Parmesan and Pistachios

So, I’m cruising along, putting together my weekly American Food Holiday post the other day and I stumbled upon a recipe.

A recipe whose main ingredient is pistachio nuts.

Now lemme tell you. I can barrel through a bag of salted pistachio nuts – shells on – in less time than it would take the average person to, well, do almost anything. They are goooooood.

The thought of marrying pistachios with pasta seems divine (perhaps only trumped by pistachios and chocolate, but pretty much anything is better with chocolate, right?).

Orecchiete with Parmesan and Pistachios

I found the recipe in question on the blog Wishes and Dishes, and Ashley (from that blog) found the recipe in a cookbook called The Frankies Sputino – Kitchen Companion and Cooking Manual. Are you ready?

Orecchiette with Parmesan & Pistachios
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound dry orecchiette
  • 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
  • ½ cup grated Parmesan & Romano cheeses
  • ½ cup extra virgin olive oil
  • ½ cup reserved pasta water
Instructions
  1. Fill a large pot with water, add the salt and then bring it to a boil.
  2. Add the orechiette and cook until it’s al dente, about 11 minutes, then drain it. Don’t forget to save ½ cup of pasta water before draining the orecchiette! Add the pasta back to the pot and reduce the heat to low.
  3. Combine the olive oil, garlic, mint, cheese and pistachios in a mixing bowl, then add the mixture to the orecchiette along with the pasta water. Keep stirring until it’s mixed well and a creamy sauce starts to develop.
  4. Fold in the onions, and then serve the pasta warm with extra cheese and mint for garnish.

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Comments

  1. says

    Liza, just wanted to let you know that we made this last night, and it was delicious! Leftovers today for lunch, and it’s a perfect cold salad as well. Great recipe, thanks for sharing!

    • (a)Musing Foodie says

      Ha! Ashley, You’re the first person to find and comment on my new website – everything’s transferred (obviously), but my web address isn’t pointing here yet. :-) Soon! And, yes…totally delicious!

Trackbacks

  1. […] Orecchiette with Parmesan & Pistachios (30 minutes) This pasta dish will become a quick favorite in your house with its light-but-creamy texture from the Parmesan cheese, and gentle nuttiness from the pistachios. Great reheated the next day (or at room temp – perfect for lunchbox leftovers!), you can also pair this with a seared chicken breast, or grilled shrimp. […]

  2. […] Orecchiette with Parmesan & Pistachios (30 minutes) This pasta dish will become a quick favorite in your house with its light-but-creamy texture from the Parmesan cheese, and gentle nuttiness from the pistachios. Great reheated the next day (or at room temp – perfect for lunchbox leftovers!), you can also pair this with a seared chicken breast, or grilled shrimp. […]

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