A light and easy pasta dish packed with the flavor of lemon and toasted pistachios.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 4servings
Calories 398
Author Annalise Sandberg
Ingredients
½cuppistachios(60 grams)
1small shallot, roughly chopped
Zest and juice of 1 lemon
1teaspooncoarse salt
3tablespoonsolive oil
½lbspaghetti(226 grams)
2cupspacked fresh spinach(65 grams)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F. Spread pistachios in a single layer on a sheet pan. Toast until fragrant and lightly browned, about 5-8 minutes. Let cool completely.
Place the toasted pistachios, chopped shallot, lemon zest and juice, salt and 2 tablespoons of the olive oil in a food processor or blender and pulse until coarsely chopped. Do not puree.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, or until al dente. Drain, reserving 1 cup of the pasta water.
Toss the pasta with the lemon-pistachio mixture, remaining 1 tablespoon of olive oil and enough pasta water to make a loose sauce. Add spinach and season with additional salt and pepper if necessary. Serve immediately.