Spaghetti with Basil and Pistachio Pesto

Spaghetti with Basil and Pistachio Pesto

Bring on the pistachio pesto.  

Prep time: 10 minutes
Cook time: 10 minutes

1 box spaghetti
6 tablespoons extra virgin olive oil
1 garlic clove
10 basil leaves
2/3 cup unsalted pistachios 
2 tablespoons Romano Cheese, grated
4 tablespoons Parmigiano Cheese, shredded
3 ice cubes
salt and black pepper to taste

1. In a blender combine basil, pistachio, garlic, salt, pepper and cheeses
2. Pulse on medium high for 15 seconds, add the ice cubes and blend to combine
3. Turn the blender on medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto
4. Pour the pesto into a medium sized bowl, big enough to mix the pasta
5. Add ½ cup of the pasta cooking water to the pesto
6. Drain and toss the pasta with the pesto, serve with a bit of shredded Parmigiano over the top

Photo Credit: Lorenzo Boni

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