- 1
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Gather your ingredients. Make sure to use Meyer lemons, otherwise it will turn out too tart.
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- 2
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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.
- 6
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Cut the lemon into wedges, removing an seeds and pith from the middle.
- 7
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Chop the shallot into 6 or 8 chunks.
- 8
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When the pasta is done, drain into a colander. Make sure to reserve some of the cooking water.
- 9
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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.
- 12
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Season with freshly ground black pepper.
- 13
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Season with sea salt.
- 14
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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.
Ingredients
| ½ | Cups Shelled pistachios (unsalted) |
| 1 | Shallot |
| 1 | Large Meyer lemon, or two small |
| 3 | Tablespoons Extra virgin olive oil |
| 8 | Ounces Whole wheat spaghetti |
| 3 | Cups Arugula, packed |
| Sea salt | |
| Pepper |