Reviews (1) Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 11/17/2011 SO delicious and incredibly fast and easy to make. I only used half a lemon and added half a shallot to the recipe.
Back to Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios All Reviews for Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 cup shelled unsalted pistachios Sea salt or coarse salt 1 small shallot, cut into eighths 1 Meyer lemon (about 5 ounces), cut into eighths and seeded 3 tablespoons lemon or regular extra-virgin olive oil 1/2 pound whole-wheat spaghetti 2 cups packed baby arugula Freshly ground pepper
Gallery Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Recipe Summary Servings: 4
Gallery
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup shelled unsalted pistachios Sea salt or coarse salt 1 small shallot, cut into eighths 1 Meyer lemon (about 5 ounces), cut into eighths and seeded 3 tablespoons lemon or regular extra-virgin olive oil 1/2 pound whole-wheat spaghetti 2 cups packed baby arugula Freshly ground pepper
Directions
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 shallot 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 tablespoons oil.
Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 11/17/2011 SO delicious and incredibly fast and easy to make. I only used half a lemon and added half a shallot to the recipe.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 11/17/2011 SO delicious and incredibly fast and easy to make. I only used half a lemon and added half a shallot to the recipe.Martha Stewart Member
Rating: Unrated 11/17/2011
SO delicious and incredibly fast and easy to make. I only used half a lemon and added half a shallot to the recipe.
Rating: Unrated
All Reviews for Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
