"Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta."

Yield: Makes 8 servings

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.