Pasta with Pistachio Pesto

I am shocked that I am sharing a pasta recipe with you because generally my kids to not like pasta (except for spaghetti, thank goodness!  I don't know what we would do if they did not like spaghetti!)  This recipe is brought to you compliments of La Cucina Italiana (with some of our own tweaking).  This is one of Murray's favorite magazines.  However, we have only cooked a few things from the magazine.  One night when we were trying to make our groceries stretch and go at least one or two more days without going to the grocery store, Murray picked out this recipe.  Since he had to go to the drug store, he figured he could get the pistachios there.  The pasta was fantastic!  For some reason, that night we ate after the kids.  The next day I devoured (literally) the left overs while Ella and Miller ate peanut butter and jelly!  While I was eating, Ella asked for a bite.  I was pretty shocked because like I said, they generally turn their nose up at pasta.  When she tasted it she said, "MMMM mommy, that is soooo good!  You need to make that again!"  Any time the kids verbally express that they really like something I try to make it again because most of the time all I get it complaining about how they don't like what we are having.  Ella and I fixed it again about a week later.  I was a little nervous as we sat down to dinner wondering if she really would like it, but she did!  She ate two large helpings.  After much protest, Miller even ate it all.  He never said he like it, but eating his whole plate is always good sign.  The best part about this recipe is it is sooo easy and takes very few ingredients.  The hardest part is shelling the pistachios.

1 1/2 cups shelled pistachios
3/4 cup olive oil
1/2 cup orange juice
1 lemon juiced
salt and pepper to taste
4 tablespoons parmesan--the real stuff (but who really measures parmesan, you can never have too much!)
1 box of pasta (it would be really great with tagliatelle)

In a food processor or blender, combine pistachios, oil, juice, salt and pepper; puree until smooth.  Add cheese, pulse until combine.  Cook pasta until al dente (if you cook pasta too long it becomes noodles, and no true Italian eats noodles!).  Reserve about 1/2 cup of the pasta water then drain the pasta.  Return the pasta back to the pot and add the pesto along with about 1/4 cup (not exact, just need some of the water) pasta water.  On medium heat, toss the pasta with the pesto for about a minute making sure that the pasta is evenly coated.  If you need to, add some more of the pasta water to keep it moist.  And that is it!  So easy and delicious!  Don't forget to add a little bit of extra cheese to each individual serving!  Enjoy!