Farfalle with Pistachio Lemon Pesto

1. Boil Water

Fill a medium-sized pot with water and bring to a rolling boil. Add 2 teaspoons of kosher salt per quart of water. Once boiling, reduce the heat to low and cover the pot to prevent the salted water from reducing.

2. Toast Nuts

Place pistachios in a dry skillet over medium heat. Toast them, stirring frequently, until they become fragrant and slightly golden. Remove from heat and let them cool.

3. Make Pesto

In a food processor, combine the cooled, toasted pistachios, lemon zest, pecorino and basil leaves with a pinch of salt and a few cracks of pepper. Pulse until you achieve a coarse paste. With the processor running, stream in the extra virgin olive oil until the mixture forms a smooth pesto.

4. Cook Pasta

Return the pot of water to a rolling boil. Add the farfalle and cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of pasta water.

5. Sauce Pasta

In a pan over medium heat, add about 1/4 cup of the reserved pasta water. Once the water is simmering, add the drained pasta. When the water is about half reduced, turn off the heat and combine the pasta with the pesto, stirring vigorously to create an emulsion that coats the pasta evenly. If the sauce is too thick, add more reserved pasta water a splash at a time until the desired consistency is reached.

6. Serve

Divide the farfalle with pistachio lemon pesto between two plates. Give a final taste check for seasoning, adjusting with salt and pepper if necessary. Serve immediately, offering additional grated Pecorino Romano on the side if desired.