Thursday, March 29, 2007

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

When I saw this recipe in the January 2007 issue of Martha Stewart, I thought it looked good but wondered if Gibby would like it. So I turned to him and said, "Do you like the flavor of lemon?" He stopped mid-sip, having been drinking lemonade, and looked at me like I was an idiot. Yes. He likes the taste of lemon. We are also both fans of pistachios, and so I decided to make it.

It was easy to make, and it was fun to use Meyer Lemons. I've never even seen them before. They look like clementines. They're much sweeter than normal lemons. I like them. Anyway so the sauce is basically a pesto that you pour over the pasta and arugula. It was yummy, but a little too simplistic for us to make again. It would probably be good for a light summer lunch or as a side dish.

Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios
Sea salt or coarse salt
1/2 Cup shelled unsalted pistachios
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

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.

Yield: 4 servings

No comments: