Stir It Up: Pasta with Pistachio Pesto & Grape Pizza - 21 News Now, More Local News for Youngstown, Ohio -

Stir It Up: Pasta with Pistachio Pesto & Grape Pizza

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Pasta with Pistachio Pesto

1 1/2 cup shelled unsalted pistachios

1/2 cup extra virgin olive oil

2 tablespoons chopped fresh mint

1 teaspoon minced garlic

1/2 cup shredded pecorino cheese

2 scallions, chopped

Salt

1 pound orecchiette

Shredded cheese for serving

In a food processor, chop the pistachios adding the olive oil, mint and garlic as you pulse the processor. Transfer to a bowl and add the cheese and scallions. Taste the pesto and add salt to your liking. Cook pasta per directions on the box. When you drain the pasta be sure to save at least ½ cup of the cooking water. After draining the pasta, return it to the pot and add ½ cup of the cooking water and the pesto and heat over low heat, tossing until warm and coated with the pesto. Serve with extra cheese.

 

Grape Pizza

1 whole wheat, thin unbaked pizza crust

1/3 cup Vin Santo (marsala wine is a good substitute)

1 tablespoon sugar

1 1/2 cups red seedless grapes, halved lengthwise

1 cup shredded Fontina cheese

2 ounces crumbled Gorgonzola cheese

1/2 teaspoon coarsely ground black pepper

 

Bring wine and sugar to a boil in a small saucepan. Stir well until sugar is dissolved then boil until reduced to about 1 tablespoon. This will take about 5 minutes. Add the halved grapes and stir gently to cover the grapes with the wine sauce. Mix the two cheeses with the coated grapes and pepper and spread evenly on the pizza crust. Bake in a preheated 500 degree oven until crust is brown and cheese is bubbling. The time that this take will depend on how thick your crust is about 10 to 15 minutes, therefore watch your pizza carefully.

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