pasta with pistachios, meyer lemon and broccoli

★★★★★ 1 Review
JeannieBs avatar
By Jeannie Burke
from Chicago, IL

Adapted from Joe Ceriello, Santa Monica, Ca.

★★★★★ 1 Review
serves 6
method Stove Top

Ingredients For pasta with pistachios, meyer lemon and broccoli

  • 1 c
    shelled pistachios
  • 1 Tbsp
    kosher salt
  • 1 1/2 lb
    medium tubed pasta
  • 1 lg
    head broccoli, trimmed
  • 2
    garlic cloves
  • 1
    meyer lemon, juiced and zested
  • 1 tsp
    red pepper flakes
  • 1 c
    flat leaf parsley
  • 1/2 c
    mint leaves
  • 1 1/2 c
    extra virgin olive oil
  • 2 Tbsp
    finely chopped chives
  • sea salt, fennel pollen ( optional)

How To Make pasta with pistachios, meyer lemon and broccoli

  • 1
    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.
  • 2
    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.
  • 3
    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.

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