"'Nduja & Corn Orecchiette with Pistachio Pesto" – Rachael Ray

Name: "'Nduja & Corn Orecchiette with Pistachio Pesto" – Rachael Ray
Ingredients: ¼ cup Sicilian or shelled pistachios, unsalted, toasted; 2 cups arugula; ½ cup each packed mint and flat-leaf parsley; 6 oz. pecorino, coarsely chopped; 1 tbsp. zest from a lemon or lime and 1 tbsp. juice; ½ cup EVOO; ½ tsp. crushed red pepper; 1 lb. orecchiette; 2 tbsp. butter; 2 large ears of corn, kernels removed; 1 leek or 1 bunch green onions or scallions, whites and light greens, chopped; 1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped; 4 oz. 'nduja

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Ingredients

¼ cup Sicilian or shelled pistachios, unsalted, toasted
2 cups arugula
½ cup each packed mint and flat-leaf parsley
6 oz. pecorino, coarsely chopped
1 tbsp. zest from a lemon or lime and 1 tbsp. juice
½ cup EVOO
½ tsp. crushed red pepper
1 lb. orecchiette
2 tbsp. butter
2 large ears of corn, kernels removed
1 leek or 1 bunch green onions or scallions, whites and light greens, chopped
1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped
4 oz. 'nduja