Casarecce with Pistachio Pesto

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz casarecce and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.

Step 2

While pasta cooks, toast the 1/2 cup pistachios in a dry skillet over medium heat until fragrant, about 3 minutes. Let cool slightly.

Step 3

In a food processor, combine the toasted pistachios, 1/4 cup parmesan, 1 garlic clove, and 3 tbsp olive oil. Pulse until a coarse paste forms, adding a splash of pasta water if needed.

Step 4

In the same skillet, heat 1 tbsp olive oil over medium-high. Add the 4 oz sliced mushrooms and cook until golden and tender, about 5 minutes.

Step 5

Toss the drained pasta with the pistachio pesto and mushrooms, adding reserved pasta water a little at a time until the sauce coats the pasta. Serve immediately with extra parmesan.