Photo: Mike Kenneally
Orecchiette with Pistachios Recipe
8 ingredients
4 servings
openrecipes
Pistachios from Bronte, Italy, near Mount Etna, are sweet, rich, emerald green in color, and expensive. Throughout Sicily, these prized nuts are pounded into...
Estimated Nutrition (whole recipe, rough)
410
Calories
13g
Protein
36g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped
- 1/2 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons finely chopped mint
- 1 medium garlic clove, minced
- 1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces), plus more as needed
- 1 pound orecchiette
- Freshly grated black pepper
- Test ingredient
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes