Cook The Book: Pasta With Chopping Board Pistachio Pesto

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Serious Eats


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5 quarts salted water in a 6-quart pot

The Pesto:

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper, or to taste

2 large garlic cloves

1 tight-packed cup coarse-chopped fresh chives or scallion tops

4 tight-packed tablespoons fresh basil leaves

2 tablespoons fine-chopped red onion

1/3 cup shelled salted pistachios or almonds

2 tablespoons good-tasting extra-virgin olive oil

The Pasta and Finish:

1 pound imported spaghetti or linguine

1 tablespoon good-tasting extra-virgin olive oil

1 cup (4 ounces) grated Asiago or Stella Fontinella cheese

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