Cacio e Pepe with Pistachios

Method

1. Peel the pistachios (if needed) and set aside some whole for garnish.
2. In a blender or mortar, combine the shelled pistachios, mint leaves (mentuccia), coarse black pepper, lemon zest, and a splash of water. Blend while drizzling in olive oil until you obtain a thick, fragrant pesto.
3. In a large skillet, toast a generous amount of coarse black pepper over medium heat until fragrant.
4. Add a splash of olive oil and a splash of water to the toasted pepper to create an emulsion. Stir well.
5. Cook your pasta in salted boiling water until al dente. During the last 2 minutes of cooking, transfer the pasta directly into the skillet with the pepper emulsion, reserving some pasta water.
6. Remove the skillet from the heat and wait 30 seconds for the temperature to drop slightly (this prevents the pecorino from clumping).
7. Add the grated pecorino cheese and toss vigorously, adding a little pasta water if needed, until the cheese melts and forms a creamy sauce coating the pasta.
8. Serve immediately, topped with a few crushed pistachios and an extra grinding of black pepper.