Meatless Monday: Pasta with Lemon, Arugula and Pistachios
Monday evenings are perfect for pasta night. It’s the start of the week, and that may mean you’re drained at the realization that the weekend is over. Perhaps the thought of spending a lot of time in the kitchen isn’t all that appealing.
Luckily, pasta night doesn’t require much time or energy. All you need are some good ingredients and you can turn a plain pasta dish into something nutritious that your whole family will enjoy.
We got in arugula from Green Gate Farms, which adds a spicy kick to this dish. The pistachios will add the protein you need, making this a complete and healthy dinner. If you’re feeling inspired you can pair it with an arugula and heirloom tomato salad.
Your Monday night dinner plans have been made. Happy eating!
Whole-Wheat Spaghetti with Meyer Lemon, Arugula and Pistachios
From: Martha Stewart
- 1/2 cup shelled, unsalted pistachios
- Sea salt
- 1 clove garlic, minced
- 1 Meyer lemon, cut into eighths and seeded
- 3 Tbsp extra virgin olive oil
- 1/2 pound whole-wheat spaghetti
- 2 cups arugula
- Freshly ground pepper
Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and garlic in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 Tbsp oil.
Add pasta to boiling water; cook until al dente. Drain, reserving 1/2 cup cooking water. Toss the pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 tsp salt, and remaining Tbsp oil; season with pepper. Divide among 4 serving plates.