Pistachio-Citrus Pesto
with Green Beans &
Gemelli
SERVES 4
1/3 to 1/2 cup pistachio nuts
1 cup (packed) fresh basil
1 cup (packed) fresh flat-
leaf parsley
1/2 cup (packed) fresh mint
1 small red chile, such as
finger or Holland chile,
seeded and chopped
2 small or 1 large clove
garlic, crushed
2 tsp. orange zest
2 tsp. lemon zest
Juice of 1 lemon (about
1 /4 c u p )
Kosher salt and pepper
1/3 to 1/2 cup EVOO, plus
more for drizzling
1/4 cup grated Pecorino
Romano
8 oz. fresh green beans,
trimmed and cut in half
1 lb. gemelli pasta
■Bring a large pot of water to a
boil for the beans and pasta.
■Preheat the oven to 350°.
Spread the nuts on a rimmed
baking sheet and bake until
toasted, about 6 minutes. Let
cool; place in a food processor.
Add the basil, parsley, mint,
chile, garlic, orange and lemon
zest, and lemon juice; season
with salt and pepper. Pulse into
a thick pesto, then gradually
stream in EVOO while food
processor is running until the
pesto becomes a little creamy.
Transfer to a large serving
bowl; stir in the cheese.
■Salt the boiling water. Add
the green beans and cook until
crisp-tender, 2 to 3 minutes.
Using a strainer or large slotted
spoon, scoop out the beans and
transfer to a large bowl of ice
water. When cold, drain and
dry well. Add the beans to the
pesto. Add the pasta to the
boiling water. Cook until
1 minute shy of the package
directions; drain the pasta. Add
pasta to the pesto and beans;
season. Toss to combine. Serve
at room temperature or chill,
adding a drizzle of EVOO if the
pasta seems dry.GEMELLI means twins, and even though it looks like two tubes of pasta twisted
together, it’s one. The grooves made by the twisting catch bits of sauce and topping.
Use it tossed with sauces or in pasta salads.