pasta with pistachios, meyer lemon and broccoli
★★★★★
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Adapted from Joe Ceriello, Santa Monica, Ca.
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Ingredients For pasta with pistachios, meyer lemon and broccoli
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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 lghead 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
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1On 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.
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2Meanwhile 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.
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3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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