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Orecchiette with Pistachios

This simple recipe from CHOW lets these brilliant pistachios shine.


Fine sea salt

1 1/2 cups shelled, unsalted, toasted green pistachios (preferably Sicilian), coarsely chopped

1/2 cup extra-virgin olive oil, plus more for serving

2 tablespoons finely chopped mint

1 medium garlic clove, minced

1/2 cup finely grated Pecornio cheese (about 1 1/2 ounces), plus more as needed

1 pound orecchiette

Freshly grated black pepper

4 scallions, cut into 2-inch pieces then thinly sliced lengthwise (white and light green parts only)


1.     Fill a large pot with water and add enough salt so that the water tastes like the ocean. Bring to a boil over high heat.

2.     Meanwhile, place pistachios, olive oil, mint and garlic in a medium bowl and stir to combine. Add measured Pecorino Romano and a large pinch of salt and stir to combine; set aside.

3.     Cook pasta in the boiling water according to the package directions. Drain—reserving 1 cup of the cooking water—return pasta to the pot, and place over low heat. Add reserved pistachio mixture and 1/2 cup of the reserved cooking water and toss until pasta is coated with sauce. Taste and season with more salt, pepper, and cheese if you choose. If needed, add a little more cooking water to loosen the sauce. Transfer to bowls or a serving platter, garnish with scallions, and serve, passing additional olive oil on the side.


Bronte Pistachios from Sicily


Pariani, purveyors of D.O.P. Hazelnut products from Piedmont, have travelled south and brought us the prized Bronte Pistachio from Sicily. Grown in the fertile, mineral-rich ground of Bronte, Sicily, near Mt. Etna, the sweet and aromatic pistachio is known for its bright green color and intense fruit flavor. Essential to many a Sicilian desserts such as torrone, cannoli or gelato, these pistachios also shine in savory applications - think mortadella or orecchiette with pistachios.

5.3 ounces
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