Pasta with Pistachios, Tomatoes and Mint
- Makes4 servings
- Cook Time20 minutes
- 8
Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's cuisine. This recipe is our take on a pistachio- and tomato-dressed pasta taught to us by Doriana Gesualdi, owner of Sicilia in Tavola, a stone-arched trattoria in Siracusa. With lemon zest and mint as accent ingredients, the flavors are fresh and bright. Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti.
Tip
Don't use raw pistachios; opt for roasted, as they don't require toasting before chopping. Either salted or unsalted worked well.
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