MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
     Yield: 4 Servings

MMMMM---------------------------PESTO--------------------------------
   1/2 c  Shelled, peeled, unsalted
          - pistachios; + a handful,
          - rough chopped, reserved
          - for scattering over each
          - portion *
     3 tb Lightly toasted, blanched
          - almonds
     1 c  (packed) fresh basil leaves
   1/2 c  (packed) fresh flat-leaf
          - parsley leaves
   1/2 c  Good quality extra-virgin
          - olive oil
   1/2 ts Sea salt
          Fresh ground pepper; white
          - or black

MMMMM---------------------------PASTA--------------------------------
     1 lb Fusilli, penne or gemelli
     2 tb Salt
     3 tb Fresh grated Parmigiano
          - Reggiano or grana padano;
          - plus additional for table

 In a food processor, combine the pistachios, almonds,
 basil, parsley, olive oil, salt and pepper. Process,
 pulsing every few seconds until the mixture is blended but
 still has a slightly grainy consistency. Take care not to
 over-grind to avoid a paste-like result. Use a rubber
 spatula to transfer the pesto to a small mixing bowl.
 Press plastic wrap directly on the surface of the pesto
 and chill until you are ready to use it. For best results,
 use it within several hours of preparing.

 If you need to make it far in advance, proceed as above,
 transfer the pesto to a freezer container and cover with a
 thin film of olive oil; press plastic wrap directly on the
 surface and seal the container. When ready to use, thaw
 and continue with the recipe as below.

 Bring 5 quarts water to a rolling boil. Add the salt and
 the pasta at the same time. Cook precisely as indicated on
 the package directions. Just before draining, set aside
 1/2 cup of the pasta cooking water. Drain the pasta; while
 it is still dripping wet, return it to the pan. Add the
 pesto and the 3 tablespoons grated cheese, blending well
 with a wooden spoon and working in a few tablespoons of
 the reserved cooking water or more, if needed, to loosen
 up the sauce and coat the pasta evenly. Transfer to
 individual plates and scatter the chopped pistachios over
 each. Pass additional grated cheese at the table.

 * If the membrane of the pistachios don't peel off easily
 after rubbing them with your fingers, blanch them in
 boiling water for about 1 minute. Drain, shock in cold
 water, and dry the nuts in a paper towel. Toast them
 lightly, and when they cool, peel off any skins that
 haven't come off.

 Recipe by: Julia della Croce

 From: http://www.npr.org

 Uncle Dirty Dave's Kitchen

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