Lemon Pistachio Spaghetti with Spinach
A light and easy pasta dish packed with the flavor of lemon and toasted pistachios.
- ½ cup pistachios (60 grams)
- 1 small shallot , roughly chopped
- Zest and juice of 1 lemon
- 1 teaspoon coarse salt
- 3 tablespoons olive oil
- ½ lb spaghetti (226 grams)
- 2 cups packed fresh spinach (65 grams)
- Salt and pepper , to taste
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.
Calories: 398kcal, Carbohydrates: 48g, Protein: 11g, Fat: 18g, Saturated Fat: 2g, Sodium: 598mg, Potassium: 389mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1470IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 2mg