Spaghetti with Meyer Lemon, Arugula, and Pistachios

This is the perfect dinner to usher in spring, with its fresh, bright flavors and colors.  I originally clipped this recipe from Martha Stewart Living magazine in May 2003, and it stands the test of time quite nicely.  Here’s what you’ll need:

1/2 cup shelled roasted, unsalted pistachios

1 small shallot, cut into eighths

1 Meyer lemon, cut into eighths and seeded (leave the peel on – it’s quite mild)

3 tablespoons extra-virgin olive oil

1/2 pound spaghetti

2 cups packed baby arugula

Salt and pepper

Bring a large pot of water to a boil.  Meanwhile, pulse the pistachios and shallot in a food processor until finely chopped.  Transfer to a large bowl.  Without cleaning the processor bowl, finely chop the lemon.  Add to the pistachios and shallot.  Stir to combine.  It will make a kind of paste.  Stir in the olive oil and add the arugula.  Things will be looking like this:

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Add pasta to the boiling water; cook until al dente, according to package instructions.  Drain, reserving 1/2 cup cooking water.  Toss pasta and reserved cooking water with pistachio mixture and arugula until coated.  Add salt and pepper to taste (about 1/2 teaspoon of salt and a few grinds of pepper).  Divide among 4 serving plates.

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Enjoy!  xo

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2 thoughts on “Spaghetti with Meyer Lemon, Arugula, and Pistachios

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