Penne with Olive and Pistachio Pesto

1 lb penne
4 1/3 ox unsalted, shelled pistachio nuts
4 cloves garlic
1 tbsp green peppercorns
2 tbsp fresh lemon juice
5 oz pitted black olives
1 1/3 cups freshly grated parmesan plus extra for serving
1/2 cup light olive oil

Prep:
Cool the penne in a large pan of boiling salted water until al dente. Drain and return to the pan.
   While the penne is cooking, combine the pistachio nuts, garlic, peppercorns, lemon juice, black olives and cheese in a food processor until roughly chopped.
   While the motor is running, slowly add in the olive oil in a thin stream.  Blend until the mixture is smooth.  Toss the pesto through the hot pasta and serve topped with the extra parmesan.

  Pesto is one of my favorite things.  Replace the pistachios with any nut of your choice.  I know that nuts can be expensive, but if you get them in bulk and store them in the freezer; you get your money's worth.

Eat Well,
Coach Daniel Riehn