Linguini with Pistachio Mint Pesto and Tuna

Directions

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.