Pistachios are pretty much my favorite nut. Put a bowl in front of me and I can never seem to shell them fast enough to achieve my ideal pistachio consumption velocity. I need a pistachio shelling coach or something.
I'm always looking for ways to use them and this is by far my favorite recipe.
PEA AND PISTACHIO PESTO
1 Pound of pasta
1/4 cup of ricotta cheese
1 1/4 cups frozen peas, thawed
1/2-1 cup unsalted pistachios, toasted and chopped
1/4 cup parmesan or romano cheese, grated
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons of chopped fresh mint
1 teaspoon of grated lemon zest
1/2 teaspoon of pepper
1. Cook pasta
2. Puree ricotta and two tablespoons of hot pasta water in Cuisinart until smooth. Add half of the peas, half of the pistachios, and all of the remaining ingredients and puree until smooth.
3. Stir pesto into pasta until well coated and then fold in remaining peas and pistachios. Salt.
4. I like to serve mine with shaved parmesan and an extra shot of lemon zest over the top as pictured above.