| 250 g | orecchiette |
| 50 g | pistachios |
| 100 g | green beans |
| 70 ml | olive oil |
| 1 clove | garlic |
| 30 g | basil |
| 15 g | mint |
| ½ | lemon |
| salt | |
| pepper | |
| shredded Pecorino cheese (for serving) |
Trim green beans and slice diagonally. Bring a large pot of water to a boil and season with salt. Cook orecchiette according to package instructions. Approx. 4 min. before the pasta is done, add green beans to the pot.
While the pasta and green beans cook, add pistachios and olive oil to a food processor and blend until smooth. Add garlic, basil and mint leaves, lemon zest, and lemon juice. Season with salt and pepper, and blend until the pesto is smooth and glossy.
Drain pasta and green beans, reserving some pasta water. Add pasta and green beans back to the pot, add pesto and toss to coat. Add as much pasta water as needed until it all comes together. Serve orecchiette with shredded Pecorino cheese. Enjoy!
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