Wonderful Pistachios Sea Salt and Pepper Pistachio Cacio e Pepe

Pistachio Topping:

• ¼ cup Wonderful Sea Salt & Pepper Pistachios, crushed
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil

Pistachio Cacio e Pepe

• ½ pound spaghetti
• 2 ounces (⅓ cup) Wonderful Sea Salt & Pepper Pistachios
• 1½ ounces (⅓ cup) grated Pecorino Romano cheese
• 1½ ounces (⅓ cup) grated Parmesan cheese
• 1 teaspoon ground black pepper, plus more for garnish
• 2 tablespoons unsalted butter

1. For the topping: in a bowl mix together the crushed pistachios, parsley and basil and set aside. 
2. For the pasta: Heat a large pot of very salty water to a boil and add the pasta. Boil until al dente, or tender, about 12 minutes. Reserve 1 cup of the pasta water and drain pasta. 
3. Meanwhile, in the bowl of a food processor combine the pistachios, Pecorino Romano, Parmesan, and pepper. Blend until pistachios are finely ground. Add the butter and pulse until the mixture is just crumbly. 
4. Once pasta is drained add ⅔ cup of the reserved hot pasta water to the food processor while the motor is running to create a creamy sauce. Pour the drained pasta and the sauce back into the pasta pot and stir to combine. Add more pasta water if needed to create a thin, creamy coating on the pasta. 
5. Serve immediately topped with some of the pistachio topping.