This creamy parmesan and pistachio orecchiette is the right mix of simple ingredients and big flavor!
So, I’m cruising along the interwebs the other day and I stumbled upon a recipe for orecchiette pasta.
A pasta recipe that’s 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.
The thought of marrying pistachios with pasta seems divine … perhaps only bested by pistachios and chocolate, but pretty much anything is better with chocolate, right?
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 for parmesan and pistachio orecchiette?
- 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
- 1/2 cup grated Parmesan & Romano cheeses
- 1/2 cup extra virgin olive oil
- 1/2 cup reserved pasta water