Step 1

Heat a small skillet over medium-low heat. Add the pistachios to the dry skillet and toast, shaking the skillet every so often, until lightly browned all over, about 3 minutes. Transfer to a plate and let cool completely.

Step 2

When you’re ready to eat, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain, reserving ½ cup of the pasta cooking water. Add all of the pesto to the large pot, pour the hot pasta over the top, and stir to combine. Drizzle in the remaining pasta water as needed to help the pesto coat the pasta. Serve immediately with a healthy drizzle of super-special extra-virgin olive oil, a sprinkle of pecorino, and the remaining ¼ cup of pistachios.