Orecchiette With Pistachio Pesto

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1 pound orecchiette

7 ounces unsalted roasted shelled pistachios (1 1/2 cups)

1/2 cup extra-virgin olive oil

2 tablespoons chopped mint

1 garlic clove, minced

1/2 cup finely shredded pecorino cheese, plus more for serving

2 scallions, cut into 2-inch lengths and julienned


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