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Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios

  • Servings: 4
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios

Source: Martha Stewart Living, January 2007


  • 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


  1. 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.

  2. 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.

  3. 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 (4)

  • Elizabeth353 17 Nov, 2011

    SO delicious and incredibly fast and easy to make. I only used half a lemon and added half a shallot to the recipe.

  • bpennym 6 Mar, 2009

    I often make this when I have guests and it is always a big hit.

  • ashleyjehle 17 Feb, 2009

    Did anyone else think that this recipe turned out too bitter? I don't think I'll use the entire lemon next time.

  • mose 20 Apr, 2008

    we have a meyer lemon tree that produces tons of lemons each year...i make this recipe all the is delicious.

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