Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. trofie or other short pasta
1 cup roasted pistachios, shelled
1 sprig mint
2 sprigs basil
1 garlic clove, minced
1/2 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
4 oz. stracciatella or burrata cheese
Bring a large pot of water to a boil.
Meanwhile, add the pistachios to a food processor along with the mint, basil, garlic, lemon juice, 1/4 cup Parmigiano, salt and olive oil.
Blend the ingredients until you have a thick, paste-like texture.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water.
Add the pasta directly to a large sauté pan along with the pistachio pesto and 1/2 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the remaining Parmigiano. Toss again.
Plate and top with stracciatella cheese