Photo by Thomas J. Story (Food styling: Randy Mon)
Serves 2 to 4 (Makes 4 Cups)
If you’re a gardener, you might already grow a patch of cheery nasturtiums and use the peppery flowers to add snap to salads. But did you know that the leaves—even the big, extra-spicy ones—make an excellent pesto for pasta? Like many fiery greens, they mellow when they hit heat. (But do tuck in a few raw leaves just before serving the pasta to keep things exciting.)
2 tablespoons roasted salted pistachios
1 small garlic clove
2 cups packed large nasturtium leaves and tender stems, plus 1 cup packed small leaves, and a few nasturtium flowers
6 tablespoons extra-virgin olive oil
1/2 cup freshly shredded parmesan cheese
Pinch kosher salt
8 ounces dried orecchiette pasta, cooked according to package directions
How to Make It
In a food processor, whirl pistachios and garlic until chopped. Add the large nasturtium leaves and stems, olive oil, parmesan, and salt and pulse until coarsely puréed.
Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.