Pistachio and Anchovy Pasta

Pistachio and Anchovy Pasta

Ingredients:

• 8 oz. orecchiette pasta
• 1 cup shelled pistachios
• 4 Tbsp. extra-virgin olive oil
• 2 oz. jar anchovies
• 1 tsp. crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 cup chopped flat-leaf parsley
• To taste salt

Directions:

1. Bring a pot of salted water to a boil. Add pasta and cook for 9 to 10 minutes until al dente.
2. While the pasta is cooking, combine pistachios, olive oil and anchovies in a blender until almost smooth but with a little bit of texture.
3. Combine the blended mixture with the red pepper flakes, Parmesan cheese, garlic and parsley in a large serving bowl, stirring to make a sauce.
4. Drain the pasta and immediately combine with the sauce. Add salt to taste.