Pasta with Pistachios, Meyer Lemon and Broccoli

Pasta With Pistachios, Meyer Lemon And Broccoli

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Jeannie Burke


Adapted from Joe Ceriello, Santa Monica, Ca.


★★★★★ 1 vote

Stove Top


  • 1 c
    shelled pistachios
  • 1 Tbsp
    kosher salt
  • 1 1/2 lb
    medium tubed pasta
  • 1 large
    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.

Printable Recipe Card

About Pasta with Pistachios, Meyer Lemon and Broccoli

Course/Dish: Pasta Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Hashtags: #lemon #broccoli #Meyer

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