Linguine with Pistachio Mint Pesto and Tuna
SERVES 4-6
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Cooking tools:
- Food processor
- Nonstick skillet
- Stove
- Pot
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Pepper mill
- Serving platter
- Spoon
Ingredients
- 1 ½ cups shelled natural pistachio nuts
- 1 large clove garlic
- ¼ teaspoon hot red pepper flakes
- 1 teaspoon coarse sea salt
- Extra virgin olive oil
- 1 ½ cups packed fresh mint leaves plus extra leaves for garnish
- 7 Twoounce jar of Calipo brand Tuna in Olive Oil, drained and chunked
- 1 cup cherry tomatoes, cut in half
- 3 tablespoons capers in salt, well rinsed
- Coarse ground black pepper
- 1 pound linguinE
- INGREDIENTS
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