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.
They’re goooooood.
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?
Parmesan Pistachio Orecchiette
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
- 1/2 cup grated Parmesan & Romano cheeses
- 1/2 cup extra virgin olive oil
- 1/2 cup reserved pasta water
Instructions
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!
I’m so glad you liked the recipe!! I was so excited when I saw that you had made it 🙂 It’s one of my faves…
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!