Pasta with Pistachios Tomatoes and Mint

Pasta with Pistachios, Tomatoes, and Mint

Ingredients

12 ounces short pasta

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil, plus more to serve

1 pint cherry tomatoes, halved

1/2 cup shelled roasted pistachios, finely chopped

1 tablespoon grated lemon zest

2 tablespoons roughly chopped fresh mint

Grated Parmesan or pecorino Romano cheese, to serve

Cook the Pasta

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al denté. Reserve about 2 cups of the cooking water, then drain the pasta.

Cook the Sauce

¼ cup extra-virgin olive oil

1-pint cherry tomatoes, halved

½ cup shelled pistachios, finely chopped, kosher salt, and ground pepper.

In a 12” skillet over medium heat, combine the oil and the tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4-6 minutes.

Stir in ½ the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.

Toss the Pasta with the Sauce

1 Tablespoon grated Lemon Zest

2 Tablespoon Roughly Chopped Fresh Mint

Grated Parmesan or Pecorino Romano cheese to serve

Add the Pasta and Lemon Zest, then cook, stirring frequently, until the pasta is al denté and has absorbed most of the liquid but is still quite saucy, 2-4 minutes.

Off heat, stir in the mint, then taste and season with salt and pepper. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Transfer to a serving bowl, then sprinkle with the remaining pistachios and drizzle with additional oil. Serve with cheese