Spring Orecchiette with Pistachio Pangrattato

Ingredients:

• 1/4 cup and 1 tbsp, il Fustino Santa Barbara Estate Blend EVOO - divided
• 1/3 cup, pistachios - raw, chopped
• 1/2 cup, breadcrumbs (In a food processor, blend up, a few slices of day old bread)
• 3 cloves, garlic
• zest of one lemon
• 8 oz, orecchiette pasta
• 1 bunch, asparagus
• 3/4 cup, peas - shelled
• juice of 1 lemon - about 2 tbsp
• 1/2 cup, Parmesan cheese - freshly grated
• 1/3 cup, basil - roughly chopped
• red chili flakes - optional

Directions:

For the Pistachio Pangrattato: In a medium skillet, heat 1 tbsp of EVOO over medium high heat. Once oil is heated, add the chopped pistachios and toast until fragrant about 2-3 minutes. Add breadcrumbs and toast until golden brown, make sure to stir regularly to prevent any pieces from burning. Add minced garlic cloves and cook until fragrant. Remove from heat and set aside in a small bowl, season with a pinch of salt and the lemon zest.

While the pistachio pangrattato is cooking, bring a large pot of salted water to a boil and cook pasta according to the package instructions. Reserve 1/2 cup of the pasta cooking water before draining cooked pasta.

While the pasta is cooking, using the same skillet from the breadcrumb topping, heat another tbsp of EVOO. Saute the chopped asparagus and peas until the asparagus is bright green and cooked through - 4-5 minutes.

Once the asparagus and peas are cooked, reduce the hear to low and add the drained pasta to the skillet and toss in the remaining olive oil, lemon juice and grated Parmesan. Toss the pasta to coat in the sauce, adding a bit of the reserved pasta cooking water to help bring the sauce together. Add the roughly chopped basil and season to taste with a pinch of salt.

Remove the pasta from the heat and divide into two bowls, top with the Pistachio Pangrattato and red chili flakes (if using) and serve!