Parsley, Scallion and Pistachio Pasta
A no-cook pasta topping that is beautiful, easy, and deceptively rich.
½ lb pasta, any shape or size
½ cup pasta cooking water
½ cup scallion, sliced thinly and on the bias
½ cup fresh, flat-leaf parsley, chopped
½ cup shelled pistachios, chopped (what recall?)
butter
freshly grated Locatelli cheese
freshly ground black pepper
Cook pasta according to package directions. Serve individual servings in warm bowls. On top of each serving, place a generous pat of butter and a gorgeous sprinkle each of the scallions, parsley, and pistachios. Give it a healthy dose of Locatelli and black pepper. Add some of the warm cooking water if you think it needs some additional moisture and to wilt the veggies a bit. Dig in and revel in your genius!
Pistachio image: Giovanni Battista Ferrari, Hesperides, 1646
½ lb pasta, any shape or size
½ cup pasta cooking water
½ cup scallion, sliced thinly and on the bias
½ cup fresh, flat-leaf parsley, chopped
½ cup shelled pistachios, chopped (what recall?)
butter
freshly grated Locatelli cheese
freshly ground black pepper
Cook pasta according to package directions. Serve individual servings in warm bowls. On top of each serving, place a generous pat of butter and a gorgeous sprinkle each of the scallions, parsley, and pistachios. Give it a healthy dose of Locatelli and black pepper. Add some of the warm cooking water if you think it needs some additional moisture and to wilt the veggies a bit. Dig in and revel in your genius!
Pistachio image: Giovanni Battista Ferrari, Hesperides, 1646
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