Categories: Pasta
Ingredients
- 1/4 cup shelled pistachios
- 3/4 cup packed fresh mint
- 3/4 cup packed fresh parsley
- 1/2 cup grated Pecorino Romano
- 1 lemon, juiced
- 1 garlic clove, chopped
- Salt and pepper
- 1/3 cup olive oil
- 1 tbsp. olive oil
- 1 1/4 lbs. Italian sausage, bulk
- 2 cups shelled fresh peas
- 2 shallots, chopped
- 1/2 cup chicken stock
- 1 lb. egg tagliatelle
Directions
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Bring a large pot of water to a boil for pasta.
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In a medium skillet, cook the nuts over medium heat, stirring often, until toasted, about 4 minutes. Let cool. Place in a food processor with the herbs, cheese, lemon juice and garlic; season with salt and pepper and pulse until finely chopped. With the machine running, stream in olive oil to form a pesto. Transfer the pesto to a serving bowl.
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In a large skillet, heat the olive oil over medium-high. Add the sausage; cook, stirring often and breaking up with a spoon, until browned, 5-6 minutes. Add the peas and shallots; cook, stirring constantly until the shallots soften, about a minute. Add the stock and reduce the heat to medium-low; season. Let the sauce simmer while you cook the pasta.
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Salt the boiling water, add the pasta and cook until a bit shy of al dente. Reserve half a mug of starchy cooking water; drain. Add the sausage mixture, pasta and half the starchy water to the pesto. Toss, adding more starchy water if too dry; season. Serve in shallow bowls.