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       1/2 c  Shelled, peeled, unsalted   
              - pistachios; + a handful,   
              - rough chopped, reserved   
              - for scattering over each   
              - portion *   
         3 tb Lightly toasted, blanched   
              - almonds   
         1 c  (packed) fresh basil leaves   
       1/2 c  (packed) fresh flat-leaf   
              - parsley leaves   
       1/2 c  Good quality extra-virgin   
              - olive oil   
       1/2 ts Sea salt   
              Fresh ground pepper; white   
              - or black   
      
   MMMMM---------------------------PASTA--------------------------------   
         1 lb Fusilli, penne or gemelli   
         2 tb Salt   
         3 tb Fresh grated Parmigiano   
              - Reggiano or grana padano;   
              - plus additional for table   
       
     In a food processor, combine the pistachios, almonds,   
     basil, parsley, olive oil, salt and pepper. Process,   
     pulsing every few seconds until the mixture is blended   
     but still has a slightly grainy consistency. Take care   
     not to over-grind to avoid a paste-like result. Use a   
     rubber spatula to transfer the pesto to a small mixing   
     bowl. Press plastic wrap directly on the surface of the   
     pesto and chill until you are ready to use it. For best   
     results, use it within several hours of preparing.   
        
     If you need to make it far in advance, proceed as above,   
     transfer the pesto to a freezer container and cover with   
     a thin film of olive oil; press plastic wrap directly on   
     the surface and seal the container. When ready to use,   
     thaw and continue with the recipe as below.   
        
     Bring 5 quarts water to a rolling boil. Add the salt and   
     the pasta at the same time. Cook precisely as indicated   
     on the package directions. Just before draining, set   
     aside 1/2 cup of the pasta cooking water. Drain the   
     pasta; while it is still dripping wet, return it to the   
     pan. Add the\ pesto and the 3 tablespoons grated cheese,   
     blending well with a wooden spoon and working in a few   
     tablespoons of the reserved cooking water or more, if   
     needed, to loosen up the sauce and coat the pasta evenly.   
     Transfer to individual plates and scatter the chopped   
     pistachios over each.   
        
     Pass additional grated cheese at the table.   
        
     * If the membrane of the pistachios doesn't peel off   
     easily after rubbing them with your fingers, blanch   
     them in boiling water for about 1 minute. Drain, shock   
     in cold water, and dry the nuts in a paper towel. Toast   
     them lightly, and when they cool, peel off any skins that   
     haven't come off.   
        
     Recipe by: Julia della Croce   
        
     Serves 4 to 6   
        
     From: http://www.npr.org   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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