Who would have thought that you could fool your body into being full after eating just a handful of pistachios? Well according to Dr. James Painter, professor and chair of School of Family and Consumer Sciences at Eastern Illinois University and ‘The Pistachio Principle” you can do just that.
Preparing this Angel Hair with Pistachios pasta dish will enable you to dive into a lovely meal that is just perfect for a picnic at Marcus Garvey Park in Harlem. This pasta is truly a perfect dish for all the senses as your eyes pop out at the vibrant green and beige colors of the mint and pistachios, your taste buds will love the fresh pistachio, mint, and scallion tastes and the smells of all the flavors blending perfectly together will capture you. Angel hair pasta is the perfect pasta to use for this dish, as it is one of the lighter pastas so you surely can enjoy a few dishes of this great tasting recipe without getting the feeling of being overly full, making this the perfect summer dish.
Adapted from Food & Wine’s Best of the Best Cookbook Recipes
Fine sea salt
1 1/2 cups shelled unsalted green pistachios, preferably Sicilian
1 clove minced garlic
2 tbsp finely chopped mint
1/2 cup extra-virgin olive oil, plus extra for serving
1/2 cup grated Pecorino Romano
1 lb angle hair
4 scallions, white and light green parts only, julienned long and fine
1. Put a large pot of water on to boil and salt it well.
2. Meanwhile, roughly chop the pistachios by hand or in a food processor. Toss the pistachios with the garlic, mint and olive oil in a small mixing bowl. Add the cheese and a large pinch of salt and stir to combine.
3. Cook the pasta in the boiling water until al dente, following the package directions. Drain, reserving 1/2 cup of the pasta cooking water, and return the pasta to the pot over low heat.
4. Add the pesto to the pot, along with the reserved pasta cooking water, and heat, tossing constantly, until the angel hair is coated with the sauce. Transfer to bowls or a serving platter, garnish with the scallions, and serve, passing additional olive oil at the table.