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Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes
Milk Street Bowtie Pasta with Pistachios, Tomatoes and Mint

Pasta with Pistachios, Tomatoes and Mint

20 minutes

Pasta with Pistachios, Tomatoes and Mint

Free

Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's desserts and savory dishes. This recipe is our take on a pistachio- and tomato-dressed pasta that we tasted 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.

12 ounces pasta (see note)
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil, plus more to serve
1 pint cherry tomatoes, halved
1/2 cup shelled roasted pistachios, finely chopped
1 tablespoon grated lemon zest
2 tablespoons roughly chopped fresh mint
Grated Parmesan or pecorino Romano cheese, to serve
Ingredients
  • 12

    ounces pasta (see note)

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    pint cherry tomatoes, halved

  • ½

    cup shelled roasted pistachios, finely chopped

  • 1

    tablespoon grated lemon zest

  • 2

    tablespoons roughly chopped fresh mint

  • Grated Parmesan or pecorino Romano cheese, to serve

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Pasta with Pistachios, Tomatoes and Mint

Get Ready to Cook

4

Servings

20 minutes

Tip

Don't use raw pistachios; opt for roasted, as they don't require toasting before chopping. Either salted or unsalted worked well.

Ingredients
  • 12

    ounces pasta (see note)

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    pint cherry tomatoes, halved

  • ½

    cup shelled roasted pistachios, finely chopped

  • 1

    tablespoon grated lemon zest

  • 2

    tablespoons roughly chopped fresh mint

  • Grated Parmesan or pecorino Romano cheese, to serve

Step 1 of 3

Cook the pasta

12
ounces pasta (see note)

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.

Step 2 of 3

Cook the sauce

¼
cup extra-virgin olive oil, plus more to serve
1
 pint cherry tomatoes, halved
½
cup shelled roasted pistachios, finely chopped
Kosher salt and ground black pepper

In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes.


Stir in half the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.

Step 3 of 3

Toss the pasta with the sauce

1
tablespoon grated lemon zest
2
tablespoons roughly chopped fresh mint
Grated Parmesan or pecorino Romano cheese, to serve

Add the pasta and lemon zest, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes.


Off heat, stir in the mint, then taste and season with salt and pepper. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Transfer to a serving bowl, then sprinkle with the remaining pistachios and drizzle with additional oil. Serve with cheese.

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Pasta with Pistachios, Tomatoes and Mint

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