Pasta with Pistachios, Meyer Lemon and Broccoli

Pasta With Pistachios, Meyer Lemon And Broccoli Recipe

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Jeannie Burke


Adapted from Joe Ceriello, Santa Monica, Ca.


★★★★★ 1 vote

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1 c
shelled pistachios
1 Tbsp
kosher salt
1 1/2 lb
medium tubed pasta
1 large
head broccoli, trimmed
garlic cloves
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


  • 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.
  • 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.
  • 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.

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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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