Pasta with Pistachio Pesto
['1 1/2 cups unsalted, shelled roasted natural pistachios', '1 cup chopped tomato', '2 cloves garlic', 'a handful of fresh mint leaves', 'a handful of Parmesan, freshly grated', 'a pinch of crushed red pepper flakes', 'a pinch of freshly ground black pepper', '2 tablespoons olive oil (or more)', '1 pound freshly cooked pasta']
Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
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