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Pasta with Pistachio Pesto
- 1 1/2 cups unsalted, shelled roasted natural pistachios
- 1 cup chopped tomato
- 2 cloves garlic
- a handful of fresh mint leaves
- a handful of Parmesan, freshly grated
- a pinch of crushed red pepper flakes
- a pinch of freshly ground black pepper
- 2 tablespoons olive oil (or more)
- 1 pound freshly cooked pasta
Directions:View on Epicurious
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