Liguine with Minted Pistachio Pesto from A World in My Kitchen by Peter Gordon
Any pasta will work, but the texture and shape of linguine gives it a better pasta to pesto ratio.
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Cooking tools:
- Oven
- Baking sheet
- Food processor
- Pot
- Colander
- Serving bowl
Ingredients
- 140–180 g(approx 4 ½–6 oz) shelled, raw pistachios
- 1 large handful fresh mint leaves
- 1 large handful parsley leaves
- 2 cloves garlic, peeled
- 180 ml(6 fl oz) extra virgin olive oil
- 150 g(5 oz) parmesan, finely grated
- salt
- pepper
- 400 g(14 oz) linguine
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