Heel’s Kitchen Episode 5 | Pistachio Pesto

“Classic pesto gets a major makeover with pistachio pesto pasta.  Check it out on this week’s Heel’s Kitchen! – Tracy”

Ingredients:

• 1 and 1/2 Cups of Shelled Pistachios 
  • 2 Roma Tomatoes 
  • 2 Cloves of Garlic 
  • Handful (About a Cup) Fresh Mint Leaves 
  • 1½ tsp red pepper flakes
  • Pinch of Kosher Salt 
  • Pinch of Pepper 
  • 1 Cup of Finely Grated Parmesan 
• Drizzle of Olive Oil

Directions:

Process above ingredients until a coarse pesto is made

Transfer to bowl and stir in olive oil until moist 

Boil one box linguini or fettuccini noodles for 9-11 minutes or until al dente. Drain noodles but reserve some of the starchy water. While noodles are hot, work in the pesto until all is combined. Add more oil and/or starchy water as needed 

 

Heel’s Kitchen is sponsored by Mountain High Appliance