Pistachio Pesto Rigatoni

If your pistachios still have that purple skin you have to remove it. Start by placing the pistachios in a bowl and cover with boiling water. Let them sit for about two minutes. Strain the pistachios from the water and place them in between a cloth towel. Rub them vigorously and the skin should peel off on its own.

Start by placing the pistachios in a mixer or in the mortar. Crush the pistachios finely until all the pistachios are broken evenly.
Add the olive oil and blend them together. If you want a chunkier pesto, as you can see in this recipe, the oil should be enough. However, if you want a smoother pesto, add more oil and blend them together for a longer period until you get a smooth and velvety texture.
Once you almost achieve your desired consistency, season the pesto to taste with salt and pepper and blend for one last time.

In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
Once the pasta is cooked, drain it but set aside about 1/4 of a cup of the pasta water.
Before serving the pasta, add the pasta to a pan with the pesto and the pasta water and mix well until it gets all creamy and thick.
Cut the mozzarella di bufala in chunks and place them on top of the pasta.
Serve immediately, with some crushed chili flakes and pepper on top.

*Based on the recommended serving on the packet, or depending on whether you want to serve this pasta as a starter or as a main dish.

To store the Pistachio Pesto

You can store the pesto in the fridge, in a sealed container with a thin layer of olive oil on top. This can last up to a 1 week.
Pesto can also be stored in the freezer in a bag, container or jar. A great way to freeze it if you make a large batch is by freezing it in an ice cube tray. This will give you smaller portions and you don't have to use it all up at once.