Ingredients
For the Pesto
- 2 oz sun-dried tomatoes, preserved in salt
- 2 oz salted pistachios, plus 1 to 2 Tbsp chopped pistachios for topping
- 1⁄4 cup olive oil, plus additional for drizzling
- 1 large clove garlic, crushed
For the Pasta
- 7 oz dried spaghetti
- Olive oil
- Coarsely ground black pepper