More sassy than saucy, these tangles of whole-wheat pasta and spicy arugula are studded with crushed toasted pistachios, the sweet zest of a Meyer lemon, and pungent shallots. Use a fragrant extra-virgin olive oil for the nut "pesto" and for tossing.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

12 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
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.