Pistachio Pesto Orecchiette Recipe
Bucatini, Arrabiatta sauce, basil truffle oil, parmesan
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Ingredients
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Pasta
Pistachio Pesto
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Orecchiette
In a large pot of boiling salted water, add the orecchiette pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
Pistachio Pesto Preparation
- 2
Make the Pistachio Pesto
In a food processor, combine the shelled pistachios, fresh basil leaves, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
Combine and Serve
- 3
Combine Pasta and Sauce
In a large skillet, heat the arrabiatta sauce over medium heat. Add the cooked orecchiette and toss to coat. If the mixture is too thick, add a splash of reserved pasta water to loosen it up.
- 4
Add Pistachio Pesto
Remove the skillet from heat and stir in the prepared pistachio pesto until well combined.
- 5
Finish with Truffle Oil
Drizzle the basil truffle oil over the pasta and toss gently.
- 6
Serve and Garnish
Serve the orecchiette in bowls, garnished with additional grated Parmesan cheese and fresh basil leaves.
