Trofie with Pistachio Pesto & Stracciatella

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 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

Directions:

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

2. Meanwhile, add the pistachios to a food processor along with the mint, basil, garlic, lemon juice, 1/4 cup Parmigiano, salt and olive oil.

3. Blend the ingredients until you have a thick, paste-like texture.

4. 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.

5. 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.

6. Remove from heat and add the remaining Parmigiano. Toss again.

7. Plate and top with stracciatella cheese