How to Make Pasta W/ Meyer Lemon, Arugula & Pistachio

This is a simple and fast weeknight dinner.

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Gather your ingredients. Make sure to use Meyer lemons, otherwise it will turn out too tart.

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Preheat the oven to 375 degrees.

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Spread pistachios on a baking sheet, and stick in the oven. Toast until fragrant, about 8 minutes.

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When done toasting, transfer the pistachios to a plate to cool.

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While the pistachios are cooling, cook the whole wheat spaghetti.

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Cut the lemon into wedges, removing an seeds and pith from the middle.

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Chop the shallot into 6 or 8 chunks.

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When the pasta is done, drain into a colander. Make sure to reserve some of the cooking water.

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Combine the oil, pistachios, shallots and lemons (yes the entire wedges, peel and all!) in a Vitamix and blend. If necessary, use some of the reserved cooking water to thin it out.

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Return the pasta to the pot, and add the arugula, and a splash of the cooking liquid. The cooking liquid helps the arugula wilt a bit.

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Add the pistachio mixture and stir well.

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Season with freshly ground black pepper.

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Season with sea salt.

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Serve immediately. Sometimes I toss some beans into this dish to add a bit of protein. It taste delicious with borlotti beans! Recipe adapted from Martha Stewart.

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