Wednesday, November 16, 2016

Rigatoni with Pistachio Pesto

Source: Prevention magazine

¾ lb whole wheat rigatoni
1 c grated Pecorino Romano + more for serving
½ c shelled pistachios + more, chopped, for serving
1/3 c fresh mint
¼ c fresh parsley
¼ c chopped chives + more for serving
⅓ c extra virgin olive oil
PREPARE pasta per package directions.
RESERVE 1 cup pasta water before draining.
PULSE cheese, pistachios, mint, parsley, and chives in food processor while drizzling in oil and ½ cup of the pasta water in steady stream.
ADD remaining pasta water if necessary, 1 Tbsp at a time, until fluid but not runny.
TRANSFER pesto and pasta to bowl and toss to coat.
SERVE with additional cheese, pistachios, and chives. If desired, serve with tofu or other meat alternative for a protein boost.

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