Trofie with Pistachio Pesto & Burrata

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. trofie or other short pasta

• 1 cup roasted pistachios, shelled

• 1 garlic clove, minced

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/2 tsp. salt

• 2 sprigs of mint

• 1/2 cup of of basil, loosely packed

• Juice of 1/2 lemon

• 1/4 cup extra virgin olive oil

• 4 oz. stracciatella or burrata cheese

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the pistachios to a food processor with the garlic, Parmigiano, and salt. Blend until the pistachios are finely chopped. Add the basil, mint, lemon juice, and olive oil, then blend again to form the pesto. Adjust any ingredient to taste.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

4. Strain the pasta and add it to a large pan along with the pistachio pesto and 1/4 of cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with burrata or stracciatella.