Pasta with Pistachio Pesto

Ingredients

• 1 pinch pepper black freshly ground
• 1 handful mint leaves fresh
• 2 cloves garlic 
• 2 tablespoons olive oil ()
• 1 handful parmesan freshly grated
• 1 pound freshly pasta cooked
• 1.5 cups roasted natural pistachios unsalted shelled
• 1 pinch pepper flakes red crushed
• 1 cup tomatoes chopped

Equipment

• food processor
• bowl

Directions

1. Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cupchopped tomato, 2 garlic cloves, a handful of fresh mint leaves, ahandful of grated Parmesan, a pinch of crushed red pepper flakes,and a pinch of freshly ground black pepper in a food processor until acoarse purée forms.
2. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cookingliquid by the tablespoonful to form a glossy sauce. Chill remaining pestoto spread on sandwiches.