Pistachio Pesto Orecchiette Recipe
grilled chicken breast + parmesan + asiago + pecorino romano
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Ingredients
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Pistachio Pesto
Method
Preparation
- 1
Prepare the Pistachio Pesto
In a food processor, combine pistachios, basil leaves, garlic, and salt. Pulse until finely chopped.
- 2
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 3
Mix in Cheeses
Add Parmesan, Asiago, and Pecorino Romano cheeses to the pesto and pulse until well combined. Season with black pepper to taste.
- 4
Cook the Orecchiette
In a large pot of salted boiling water, cook orecchiette according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine Pasta and Pesto
In a large bowl, combine the cooked orecchiette with the pistachio pesto. If needed, add reserved pasta water to reach desired consistency.
- 6
Serve
Plate the orecchiette, topping with grilled chicken breast slices and extra grated cheese if desired.