Recipe from The American Club.
½ to ¾ cup shelled, raw pistachios
1 large handful fresh mint leaves
1 large handful parsley leaves
2 cloves garlic, peeled
¾ cup extra virgin olive oil
1 cup Parmesan, finely grated
Salt and freshly ground black pepper
1 pound linguine
Preheat oven to 350 degrees. Lightly toast pistachios, then cool. Place all but 12 pistachios in a food processor with mint, parsley, and garlic. Process 5 seconds. Add half the oil and process another 4 seconds. Add about two-thirds of the Parmesan and remaining oil. Process 5 seconds. Check seasoning and add salt and pepper if desired. The flavor will get diluted once you add the pasta, so make it quite strong. Transfer to a large bowl.
Bring a large saucepan of salted water to a boil and cook pasta until al dente (8-10 minutes). Scoop out 3-4 tablespoons of cooking water and mix into pesto in the bowl. Transfer pasta into a colander to drain and then into the bowl and toss with the pesto. Serve in bowls with remaining Parmesan and pistachios sprinkled on top.
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