https://www.copymethat.com/r/pX9NQN4im/pasta-with-pecorino-and-pistachios/
139685906
VohZy94
pX9NQN4im
2024-12-21 01:51:24
Pasta with Pecorino and Pistachios
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Ingredients
- measuring cup Servings: 4
- 2 ½ cups (2 ounces) lightly packed basil leaves, divided (may substitute parsley, spinach or arugula)
- ⅓ cup extra-virgin olive oil
- ¼ cup (1 ¼ ounces) pitted kalamata olives, drained and halved
- 1 garlic clove, crushed
- ⅛ teaspoon fine salt, plus more as needed
- 8 ounces dried trofie, fusilli or farfalle pasta (or your other favorite shape)
- 2 cups (4 ounces) snap peas, thinly sliced on an angle (may substitute snow peas, asparagus, frozen peas or broccoli florets, or any green vegetable you like)
- ¾ cups (2 ½ ounces) grated pecorino Romano cheese (may substitute parmesan or any other hard, salty cheese)
- ½ cup (2 ounces) shelled unsalted pistachios, chopped
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon freshly ground black pepper, plus more to taste
Steps
Directions at washingtonpost.com
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