Pistachio Pesto

• 11½ cups shelled pistachios
• ¼ teaspoon salt
• ¾ cup

Combine all ingredients in a blender or food processor and process until coarsely combined.

To serve, cook small pasta al dente and drain reserving some pasta water. In a bowl toss the pasta with the pesto and cup pasta cooking water until pasta is coated. Add grated Caciocavallo or Pecorino Cheese at the table.