This recipe was inspired by a pasta dish I had at Verdura Resort in Sciacca, Sicily which is a small neighboring town to where my great grandparents grew up. It’s super easy to make and a fun alternative to your basic basil pesto.

Serves 4

Ingredients:
1 lb casarecce
1 1/2 cups unsalted roasted pistachios (from Bronte, Sicily if possible)
1/2 cup extra virgin olive oil
2 tablespoons chopped mint, plus more for garnish
1 garlic clove
Pecorino cheese
2 ramps thinly sliced reserving 1 or 2 whole green leaves for garnish (or scallions if ramps aren’t in season)

1lb ruby shrimp
Kosher Salt

Method:

In a mortar and pestle or a small food processor add the pistachios and pulse until chopped into small pieces. Next add the olive oil, mint and garlic and pulse again until combined. Transfer to a bowl and stir in about 1/4-1/2 cup grated pecorino cheese. Add the sliced ramps (or scallions) and season with salt.

Bring a pot of water to a boil and season generously with salt. Cook pasta until al dente (about 1 minute less than the package says). Reserve about a half cup of pasta water and drain pasta.

In a separate large skillet that’s big enough to fit the pasta, add a little olive oil and toss in shrimp. Cook for about 2-3 minutes, until they are JUST cooked through and pink. Add the cooked pasta, pesto and pasta water and cook on low heat for another minute or so and stir until everything is nice and silky and combined. Roll up the reserved ramp leaves tightly and julienne (slice into thin strips). Garnish with ramp leaves and mint leaves.