"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Ohhh... this sounds so good. I'm gonna make it on Sunday. We both love
> pistachios.
>
> From Epicurious.com
> PISTACHIO SEMIFREDDO


If you like pistachios, you might like pesto made with pistachios, garlic,
olive oil, red pepper flakes and fresh mint leaves, blended with a light
tomato sauce and served with bucatini. Tell me your favorite Rolling Stones
song, and I'll give you the recipe. Sounds odd, but 4 people said "Hot
damn!" when they ate it here this past weekend.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "JoeSpareBedroom" >
> :
>
>> "Michael "Dog3" Lonergan" > wrote in message
>> 6.121...
>>> Ohhh... this sounds so good. I'm gonna make it on Sunday. We both
>>> love pistachios.
>>>
>>> From Epicurious.com
>>> PISTACHIO SEMIFREDDO
>>
>>
>> If you like pistachios, you might like pesto made with pistachios,
>> garlic, olive oil, red pepper flakes and fresh mint leaves, blended
>> with a light tomato sauce and served with bucatini. Tell me your
>> favorite Rolling Stones song, and I'll give you the recipe. Sounds
>> odd, but 4 people said "Hot damn!" when they ate it here this past
>> weekend.
>
> I've had pistachios in pesto. Damned good stuff. _Jumpin' Jack Flash_ is
> my favorite RS song. Now, cough up the recipe
>
> Michael


Here ya go, pistachio boy. I've made this with mixed nuts, as shown, and
also with just pistachios. Different, but equally tasty.

Bucatini with Raw Nut Pesto and Tomato Sauce
(Bucatini alla Lipari, for those of you who like to impress your friends
with foreign words you don't understand)

Time: About 40 minutes

For the tomato sauce:
1/4 cup olive oil
1 medium onion, finely chopped
1 close garlic, finely chopped
1 pound (about 2 cups) canned diced tomatoes with juice
Salt and freshly ground black pepper

For the pesto:
2 garlic cloves, crushed and insulted
2 teaspoons hot red pepper flakes
5 tablespoons XV olive oil
2 cups mixed whole raw nuts, like pine nuts, walnuts and hazelnuts
4-6 leaves of fresh mint. More, if it's old and doesn't smell sexy.

For the pasta:
1 pound bucatini. If not available, use another thick pasta, like linguine.
Do not be an asshole and try to substitute angel hair, even if you think the
name is cute.
Fresh mint leaves, for garnish.
Grated pecorino romano


Sauce: Saute onion until translucent. Add garlic & tomatoes with their
juice. Season with a little salt and pepper. Simmer uncovered until most
juice has evaporated, 20 to 30 minutes. Meanwhile, smoke a joint and prepare
pesto.

Pesto: Put all ingredients in a food processor. Pulse to make a smooth
paste, like a slightly coarse nut butter. Add a dash of black pepper.

Finish: Put water in pot. Put pot on stove. Turn on stove. Boil water. Do
not put hand in boiling water. Talk, have wine, cook paste al dente. Drain
blah blah blah. BUT: Save a cup of the pasta water to think the sauce. This
won't make sense yet, and you will want to throw away all the pasta water.
Don't do it! Put pasta back in pot, add tomato sauce and pesto, toss
thoroughly. Now, see if that pasta water makes sense. Add a dash at a time
if necessary, so the pasta's not a clump. Eat. Eat. Eat. Yum. Que rico!

On Jan 31, 1:51 pm, "JoeSpareBedroom" > wrote:
> "Michael "Dog3" Lonergan" > wrote in messagenews:Xns98C9A09FAFF9Bzjlzzjkvjzklzjkljxkl@6 9.28.186.121...
>
> > Ohhh... this sounds so good. I'm gonna make it on Sunday. We both love
> > pistachios.
>
> > From Epicurious.com
> > PISTACHIO SEMIFREDDO
>
> If you like pistachios, you might like pesto made with pistachios, garlic,
> olive oil, red pepper flakes and fresh mint leaves, blended with a light
> tomato sauce and served with bucatini. Tell me your favorite Rolling Stones
> song, and I'll give you the recipe. Sounds odd, but 4 people said "Hot
> damn!" when they ate it here this past weekend.

2000 Light Years Away? Please post. I've also had a very nice tapenade
made with pistachio