Method:

Boil the Pasta: Bring a large pot of water to a boil. Add salt to taste. Once the water is boiling, add the pasta and cook according to package instructions or until al dente (about 8-10 minutes for dried pasta).

Prepare the Pistachio Pesto: While the pasta is cooking, combine the pistachios, basil, mint, garlic, and a pinch of salt in a food processor. Pulse until the mixture is chunky.

Make the Pesto Sauce: Gradually drizzle in the olive oil while the processor is running until the pesto turns smooth and creamy. Add the grated cheese and pulse a few times to combine.

Combine Pasta and Pesto: When the pasta is cooked, reserve some pasta water and drain the rest. Transfer the hot pasta to a large bowl and toss it with the pistachio pesto. If needed, add a little pasta water to adjust the sauce's consistency. Season with extra salt to taste.

Serve and Enjoy: Serve the pasta immediately, garnished with extra grated cheese if desired.

Variations:

For a Vegan Option: Omit the cheese and substitute with nutritional yeast or a vegan cheese alternative.

For a Creamier Pesto: Add a spoonful of ricotta or vegan cream cheese to the pesto before mixing with pasta.

Gluten-Free: Use gluten-free pasta.

Tips:

For a punch of flavor, you can toast the pistachios lightly before blending them.

If you prefer a more garlicky taste, feel free to add an extra clove of garlic.

Experiment with different herbs like parsley or oregano for a unique twist.