Penne with Langostino Tails and Pistachio Pesto

By Dane Feldman

Photo by Dane Feldman.

For me, Mondays can be one of the hardest days of the week to cook. I should feel refreshed from the weekend, but I’m occasionally pretty exhausted when I get home. I wouldn’t say I get a bad case of the Mondays but sometimes I just don’t want to do anything but take my shoes off and relax. Thankfully, this recipe is somehow both lavish and simple.

Serves 3. Pistachio pesto recipe adapted from La Cucina Italiana.

What you’ll need:
1 cup whole wheat penne
1 package Trader Joe’s precooked langostino tails
3/4 cup shelled pistachios
2 tbsp chopped pistachios (garnish)
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed oj
2 tbsp pecorino Romano
Black pepper
Red pepper flakes

Cook the pasta. Plan to shell the pistachios while the pasta is cooking (or even beforehand) because this step probably takes the longest, but thankfully it can be done while sitting on the couch.

When you’re done shelling the pistachios and the pasta is cooking, combine 3/4 cup nuts, the juice, oil, and a generous amount of black pepper in a food processor. Purée, add cheese, and pulse.

Combine the pasta, langostino tails, and pesto into large sauté pan once pasta is done. Cook for a few minutes and add pasta water as needed. I used about 1/2 cup.

Serve and add the 2 tablespoons chopped pistachios as garnish. Add red pepper flakes to taste.