Recipe by Rachael Ray
- 1/4 cup shelled pistachios (I like Sicilian pistachios)
- 3/4 cup (packed) fresh mint
- 3/4 cup (packed) fresh flat-leaf parsley
- About 1/2 cup grated Pecorino Romano (tangy) or Parmigiano-Reggiano (nutty)
- 1 lemon, juiced (about 1/4 cup)
- 1 clove garlic, chopped
- Salt and pepper
- About 1/3 cup EVOO
- 1 tbsp. olive oil
- 1 1/4 lbs. merguez (spicy lamb sausage) or Italian spicy pork sausage, cut from casings
- 2 cups shelled fresh peas or frozen peas, preferably organic
- 2 shallots, chopped
- 1/2 cup chicken stock
- 1 lb. egg tagliatelle or linguine
1. Bring a large pot of water to a boil for the pasta.
2. In a medium skillet, cook the nuts over medium heat, stirring often, until toasted, about 4 minutes. (Or toast in a 400° oven until fragrant, 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 the EVOO to form a pesto. Transfer the pesto to a serving bowl.
3. In a large skillet, heat the olive oil, one turn of the pan, over medium-high. Add the sausage; cook, stirring often and breaking up with a spoon, until browned, 5 to 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.