Ingredients
¼ cup Sicilian or shelled pistachios, unsalted, toasted
2 cups arugula
½ cup each packed mint and flat-leaf parsley
6 oz. pecorino, coarsely chopped
1 tbsp. zest from a lemon or lime and 1 tbsp. juice
½ cup EVOO
½ tsp. crushed red pepper
1 lb. orecchiette
2 tbsp. butter
2 large ears of corn, kernels removed
1 leek or 1 bunch green onions or scallions, whites and light greens, chopped
1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped
4 oz. 'nduja
Directions
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
In the bowl of a food processor, make pesto by combining the pistachios, arugula, mint, parsley, pecorino, and zest. Pulse until very finely chopped, then add the lemon juice. Pulse in the EVOO; season with the crushed red pepper and salt to taste.
Step 3
Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions, reserving 3/4 cup of pasta cooking water before draining.
Step 4
In a large skillet over medium-high heat, add the butter. When it bubbles, add the corn, leek, chili pepper, and a large pinch of salt; sauté until vegetables start to soften, 2 to 3 minutes. Add 'nduja and cook, breaking up 'nduja with a wooden spoon, until it darkens in color and the veggies are tender, about 3 minutes. Add the pasta, pesto, and reserved pasta water to the pan, stirring until coated. Serve from skillet or large serving bowl.
