Pasta with Pistachios, Meyer Lemon and Broccoli
Ingredients
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1 cshelled pistachios
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1 Tbspkosher salt
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1 1/2 lbmedium tubed pasta
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1 largehead broccoli, trimmed
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2garlic cloves
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1meyer lemon, juiced and zested
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1 tspred pepper flakes
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1 cflat leaf parsley
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1/2 cmint leaves
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1 1/2 cextra virgin olive oil
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2 Tbspfinely chopped chives
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·sea salt, fennel pollen ( optional)
How to Make Pasta with Pistachios, Meyer Lemon and Broccoli
- On a rimmed baking sheet, toast the pistachios for 5-6 minutes. Transfer to a large plate and cool then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside.
- Meanwhile bring a large pot of water to a boil. Add some Kosher salt and the pasta and cook until almost al dente, about 8 minutes. When pasta is almost finished add the broccoli to the pot and cook for 2 minutes more. Reserved 1 cup of the pasta water and drain the pasta and broccoli through a colander.
- In the same processor, combine, garlic, lemon zest and red pepper flakes and kosher salt and grind to a fine paste. Add parsley and mint and pulse to make a rough paste. With the motor running slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios.
Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.
In a large bowl, combine the pasta broccoli and pesto. Stir in the lemon h
juice and set aside for 5 minutes. To serve, divided the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen if using.
