Linguine with Pistachio-Almond Pesto Linguine con Pesto di Pistacchi Mandorle

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Linguine with Pistachio-Almond Pesto Linguine con Pesto di Pistacchi Mandorle

 

A scant 1/2 cup unblanched whole almonds, toasted

1/2 cup shelled salted pistachio nuts, toasted 1/3 cup pine nuts, toasted

1 large clove garlic

Pinch of hot red pepper flakes

3 1/2 to 4 tablespoons fruity extra-virgin olive oil

30 large mint leaves (a blend of spearmint and peppermint if possible), plus,

possibly, about 10 more mint leaves, or to taste, torn

Salt and freshly ground black pepper

1 pound linguine, spaghetti, bucatini, or other string pasta

6 quarts boiling salted water

1 1/3 pint baskets (1 pound) flavorful cherry tomatoes, quartered

1. Mix the cooled toasted nuts. Coarsely chop about one quarter of them and set

aside.

 

2. In a mortar (a processor is second choice), pound (or grind) the garlic to a

paste with the hot pepper and 2 to 3 tablespoons of the olive oil. Work in the

remaining whole nuts and a little more than half the large mint leaves until the

mixture looks like very coarse meal, with pieces of nuts at about 1/8 inch.

Season to taste with salt and pepper. Tear up the remaining large mint leaves.

 

3. Cook the pasta in fiercely boiling water, stirring often, until tender yet

firm to the bite. As the pasta cooks, gently blend the pesto, tomatoes, and 1/2

tablespoon of the oil in a deep pasta bowl.

 

4. Skim off 1/2 to 3/4 cup of the pasta water just before draining, and drain

pasta in a colander. Add the pasta to the bowl. Toss together with the reserved

pasta water, the chopped nuts, and salt and pepper to taste. Then toss in the

reserved torn mint. Taste for seasoning, adding extra oil, mint, salt, and/or

pepper if needed.

 

Serve hot or warm. No cheese is used here.

 

Serves 8 as a first course, 4 to 6 as a main course

 

Author: The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens

by Lynne Rossetto Kasper. Copyright 1999 by Lynne Rossetto Kasper

Formatted by Chupa Babi: 02.27.08

 

Wine Suggestion: a round, full Sicilian white like Planeta La Secreta Bianco

 

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