CREAMY LEMON PASTA WITH PISTACHIOS
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
- In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
- Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.
PISTACHIO LEMON PASTA
Provided by Zaatar
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta as per instructions in well salted water
- Warm up the blitzed pistachio and lemon zest in a pan for 2-3 minutes until you smell the aroma. Do not burn
- Add 1 tablespoon of lemon juice, the tiniest pinch of chilli flakes and salt. Stir together and turn the heat to the lowest setting
- Before the pasta is done by 2 minutes, transfer to the pistachio pan with tongs. Reserve some liquid for later
- Cook the pasta for another two minutes on medium heat, adding a little pasta water if it gets too dry. Turn the heat off when the pasta is cooked but still a bit firm
- Add another tablespoon of lemon juice and adjust the salt as necessary by tasting a strand. Drizzle some good extra virgin olive oil to finish
- Transfer to a wide bowl and sprinkle some grated pecorino and extra pistachio bits on top
- Resist licking the plate when you're done ????
WHOLE-WHEAT SPAGHETTI WITH MEYER LEMON, ARUGULA, AND PISTACHIOS
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 400 g, Fiber 10 g, Protein 12 g, SaturatedFat 3 g, Sodium 152 g
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