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“Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients.”



  • 1 cup unsalted roasted shelled pistachios
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp chopped basil
  • 1 garlic clove, minced
  • 1/2 cup finely shredded Italian cheeses, plus more for serving (use a 3 cheese blend of Parmesan, Asiago and Romano)
  • 2 green onions, cut into 2-inch lengths
  • Salt to taste
  • 2 cups orecchiette



  1. In a food processor (or blender) chop the pistachios. Add the olive oil, basil and garlic and pulse to combine. Transfer to a bowl, stir in the 1/2 cup of cheese; season with salt.IMG_9100
  2. In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water.
  3. Return the pasta to the pot. Add the cooking water and the pesto and cook over low heat, tossing, until coated.
  4. Serve with additional cheese and green onions.



Recipe Reference shine.yahoo.com