Foodie Blogroll

Tuesday, January 31, 2012

Whole Wheat Spaghetti with Lemon Arugula and Pistachios

Martha Mondays was perfect this week, after making all those comfort meals it was nice to lighten things up a bit. Pru from Perfecting Pru chose Whole Wheat Spaghetti with Lemon, Arugula, and Pistachios. I didn't check it out until today and it was pretty easy to assemble. I have not really used arugula that much until this past year, and I want to tell you I really enjoy the flavor of it. It has a little bitter, peppery bit that is not off putting. The lemon in this compliments it well.

I didn't change it much at all, except I didn't use a Meyers lemon because I have a lemon tree full of lemons now. I had a flashlight and went out to our tree and asked my husband to pick the one I had pointed out to him...just the right one. As a matter of fact you just might be seeing more lemon recipes from me coming up real soon. My lemon tree is a Bearss lemon and is what I call a lemonade lemon....real I used a half of lemon instead of a whole one and it was just the right amount. It works well in taking the bitterness of the arugula and smoothing it out a bit.

1/2 cup shelled unsalted pistachios
Sea salt or coarse salt
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper
1.Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
2.Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
3.Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates
Easy to make if you have a food processor, I think you will really enjoy it like we did. Maranda even made a remark on how much she liked it. Good choice Pru!

I did put a bit of Parmesan cheese on top of mine but it really didn't need it. I tucked away a little for my lunch tomorrow. I am sure I will be making this again.

My parents are down visiting for the month, and we were over at their place we got to see the sunset from a little different angle...oops a little late. We didn't get to see if there was a green flash or not. Oh well next time!