Orecchiette with Pistachios

Orecchiette with Pistachios

Ingredients (9)

  • Fine sea salt
  • 1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 2 tablespoons finely chopped mint
  • 1 medium garlic clove, minced
  • 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces), plus more as needed
  • 1 pound orecchiette
  • Freshly grated black pepper
  • 4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)
Try Amazon Fresh
Nutritional Information
  • Calories730
  • Fat25.58g
  • Saturated fat4.72g
  • Trans fat
  • Carbs99.7g
  • Fiber9.12g
  • Sugar7.0g
  • Protein27.99g
  • Cholesterol11.06mg
  • Sodium440.26mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pistachios from Bronte, Italy, near Mount Etna, are sweet, rich, emerald green in color, and expensive. Throughout Sicily, these prized nuts are pounded into a paste, mixed with a little olive oil and salty pasta water to form a sauce, and then blanketed over al dente pasta. In this recipe, the Franks of Frankies Spuntino in New York choose to coarsely chop the nuts instead of grinding. With a touch of fresh mint, their dish is an ode to the melting pot of cultures (particularly North African) that embodies Italy’s largest island.

What to buy: Bronte pistachios are not only pricey but also can be hard to find. Kalustyan’s sells them online or at its store in Manhattan. You can substitute any pistachio for the Sicilian variety.

Read more about the Frankies Spuntino cookbook.


  1. 1Fill a large pot with water and add enough salt so that the water tastes like the ocean. Bring to a boil over high heat.
  2. 2Meanwhile, place pistachios, olive oil, mint, and garlic in a medium bowl and stir to combine. Add measured Pecorino Romano and a large pinch of salt and stir to combine; set aside.
  3. 3Cook pasta in the boiling water according to the package directions. Drain—reserving 1 cup of the cooking water—return pasta to the pot, and place over low heat. Add reserved pistachio mixture and 1/2 cup of the reserved cooking water and toss until pasta is coated with sauce. Taste and season with more salt, pepper, and cheese if you choose. If needed, add a little more cooking water to loosen the sauce. Transfer to bowls or a serving platter, garnish with scallions, and serve, passing additional olive oil on the side.
Load Comments

Recommended from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...