Categories: Pasta

Ingredients

• 1/4 cup shelled pistachios
• 3/4 cup packed fresh mint
• 3/4 cup packed fresh parsley
• 1/2 cup grated Pecorino Romano
• 1 lemon, juiced
• 1 garlic clove, chopped
• Salt and pepper
• 1/3 cup olive oil
• 1 tbsp. olive oil
• 1 1/4 lbs. Italian sausage, bulk
• 2 cups shelled fresh peas
• 2 shallots, chopped
• 1/2 cup chicken stock
• 1 lb. egg tagliatelle

Directions

1. Bring a large pot of water to a boil for pasta.

2. In a medium skillet, cook the nuts over medium heat, stirring often, until toasted, about 4 minutes. Let cool. Place in a food processor with the herbs, cheese, lemon juice and garlic; season with salt and pepper and pulse until finely chopped. With the machine running, stream in olive oil to form a pesto. Transfer the pesto to a serving bowl.

3. In a large skillet, heat the olive oil over medium-high. Add the sausage; cook, stirring often and breaking up with a spoon, until browned, 5-6 minutes. Add the peas and shallots; cook, stirring constantly until the shallots soften, about a minute. Add the stock and reduce the heat to medium-low; season. Let the sauce simmer while you cook the pasta.

4. Salt the boiling water, add the pasta and cook until a bit shy of al dente. Reserve half a mug of starchy cooking water; drain. Add the sausage mixture, pasta and half the starchy water to the pesto. Toss, adding more starchy water if too dry; season. Serve in shallow bowls.

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