Lynne’s Linguine con Pesto di Pistacchi

(from the kitchen of Lynne Rossetto Kasper) Ingredients 1 cup shelled pistachio nuts ½ cup pine nuts 3 large unpeeled cloves garlic 1 cup firmly packed fresh basil leaves ½ cup extra-virgin olive oil 1 teaspoon coarse sea salt ½ teaspoon coarsely cracked black pepper ½ teaspoon crushed red pepper 1 pound dried linguine 1 pound cherry tomatoes, halved ½ cup shredded Parmigiano-Reggiano cheese Directions Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and …