Pistachio and Anchovy Pasta
Ingredients:
- 8 oz. orecchiette pasta
- 1 cup shelled pistachios
- 4 Tbsp. extra-virgin olive oil
- 2 oz. jar anchovies
- 1 tsp. crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 cup chopped flat-leaf parsley
- To taste salt
Directions:
- Bring a pot of salted water to a boil. Add pasta and cook for 9 to 10 minutes until al dente.
- While the pasta is cooking, combine pistachios, olive oil and anchovies in a blender until almost smooth but with a little bit of texture.
- Combine the blended mixture with the red pepper flakes, Parmesan cheese, garlic and parsley in a large serving bowl, stirring to make a sauce.
- Drain the pasta and immediately combine with the sauce. Add salt to taste.
