Pistachio Pesto Pasta

Bring a pot of water to a boil. Add the pistachios and blanch for 45 seconds.

Immediately transfer the pistachios to an ice bath to shock them. Then, move them to a clean kitchen towel, fold it over, and rub vigorously to remove the skins.

In a food processor, grate the garlic clove.

Add the juice of half a lemon, the blanched pistachios, packed basil leaves, kosher salt, and extra virgin olive oil to the food processor.

Blend the ingredients until a smooth paste forms.

Transfer the pesto to a small bowl and fold in the lemon zest. Set aside.

Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente.

While the pasta cooks, finely grate the Pecorino Romano cheese.

Add the pistachio pesto to a large, cold skillet.

Using a spider strainer, transfer the cooked pasta directly from the pot to the skillet with the pesto. Do not drain all the water.

Add the grated Pecorino Romano cheese and a few ladles of the starchy pasta water to the skillet.

Stir and toss everything together off the heat, adding more pasta water as needed to create a creamy sauce that coats the pasta.

Serve immediately, garnished with chopped pistachios and fresh micro basil.