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Orecchiette with Pistachios Recipe

Orecchiette with Pistachios Recipe Recipe

  • Fine sea salt
  • 1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 2 tablespoons finely chopped mint
  • 1 medium garlic clove, minced
  • 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces), plus more as needed
  • 1 pound orecchiette
  • Freshly grated black pepper
  • 4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)
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