Pistachios are a borderline addiction for me (although I’m usually not picky when it comes to nuts of any sort). In fact, whenever we stop at Costco’s, it’s pretty likely we’ll pick up a 1.5-pound bag of the shelled, roasted/salted variety.
Did you know Sicily is famous for its pistachios, as well as for ricotta cheese? In this recipe, Milk Street blends the two, along with fresh basil and chives, to create a simple pesto to toss with al dente pasta.
There’s no need to grate the Parmesan—simply cut it into chunks and toss the pieces into the blender. The pesto is good on a wide variety of pasta shapes, but the hollow centers and surface ridges of rigatoni do a particularly good job of gripping the rich, creamy sauce. We used rotini whose spirals also made an easy job of grasping that sauce.
Milk Street advises NOT to use toasted or roasted pistachios because they claim, in this case, raw pistachios are best. Their bright color and natural sweetness lend a vibrant, full-flavored pesto. Well, as I mentioned, we had the roasted salted pistachios and went ahead and used them.
Now don’t forget to reserve some of the pasta water before draining the pasta. You’ll need some of the starchy seasoned liquid to thin out the pesto.
¾ cup raw pistachios, plus 2 Tbsp. finely chopped pistachios
2 Tbsp. extra-virgin olive oil, plus more to serve
2 oz. Parmesan cheese (without rind), cut into 4 or 5 pieces
½ cup lightly packed fresh basil
¼ cup roughly chopped fresh chives
In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
In a blender, combine the ricotta, the whole pistachios, oil, Parmesan, basil, chives, ½ teaspoon salt and ¼ teaspoon pepper. Add 1 cup of the reserved pasta water and blend until creamy, about 1 minute; the pesto should have a consistency similar to yogurt.
Pour the pesto over the pasta and stir, adding more reserved pasta water as needed so the sauce coats the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the chopped pistachios.
Once again we found an interesting recipe from Milk Street with an odd combination of ingredients, this time for a turkey burger. Mayonnaise and plenty of herbs turn ground turkey into these moist, pillowy, flavorful patties. For the panade—a hydrating binding mixture of dairy and breadcrumbs—use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Unusual, right?
For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. Spread the panade directly on the bun halves, not the burgers. The flavor and texture of these burgers are best when made with ground dark meat turkey, but if you prefer, ground breast meat works, too.
Parmesan cheese adds a salty-savory note. Now if you’re cutting back on carbs, you could serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise, in place of a bun.
For mine, I took it one step further and added a thin slice of heirloom tomato and a round of provolone cheese. I waited until the burgers came out of the pan and onto the grate, topped one of them with the cheese, and covered it with a rounded lid for the 5-minute resting period. The provolone was slightly melty, but not oozing off of the meat.
Oven-roasted rosemary fires made a nice accompaniment.
NOTE: Chilling helps the patties hold together during cooking, so don’t forget to refrigerate the burgers for at least 15 minutes beforehand.
6 scallions, thinly sliced, white and green parts reserved separately
Kosher salt and ground white pepper
1 lb. ground dark meat turkey
2 oz. Parmesan cheese, finely grated (1 cup)
3 Tbsp. lime juice
1 Tbsp. grapeseed or other neutral oil
4 hamburger buns, toasted
Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.
Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.
In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.
Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.