1 1/2 cups shelled natural pistachio nuts
1 large clove garlic
1/4 teaspoon hot red pepper flakes
1 teaspoon coarse sea salt
Extra virgin olive oil
1 1/2 cups packed fresh mint leaves plus extra leaves for garnish
Two 7 ounce jars of Calipo brand Tuna in Olive Oil, drained and chunked
1 cup cherry tomatoes, cut in half
3 tablespoons capers in salt, well rinsed
Coarse ground black pepper
1 pound linguine
Toast the nuts in a dry non- stick skillet over medium heat until they are fragrant. Transfer one cup of the nuts to a food processor along with the garlic, pepper flakes and salt. Reserve the remaining nuts.
Pulse the mixture until it is somewhat smooth but still a little chunky. Add the mint leaves.
With the motor running add ½ cup of olive oil and process until the mixture is a thick sauce consistency. Add oil as needed. Transfer to a bowl. Add salt and pepper to taste and set aside.
Cook the linguine in 4 quarts of rapidly boiling salted water until the pasta is al dente. Scoop out 1/3 cup of the cooking water with a ladle and add it to the bowl with the pesto and smooth the sauce.
Combine the linguine with the sauce, tossing well. Add the tomatoes, capers and a good grinding of black pepper. Transfer to a platter. Sprinkle the remaining nuts over the top and garnish with the mint leaves.
This recipe is featured on show 2105 – St. Anthony’s Feast.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"