Category: Side Dish
Lemon Red Pepper Pistachio Pasta - TastyPlanner.com
Chef: Jeremy Scheller
This is a spin on a Martha Stewart Recipe with a little extra spice.
Ingredients
1/2 pound Whole Wheat Spaghetti
1 cup, shelled, roasted, unsalted pistachios
2 Fresh Red Chilies
2 shallots
1 Tsp red pepper flakes
2 Meyer Lemons
2 Cups Spinach or Arugula
2 T Olive Oil (Blood Orange or Citrus Olive Oil adds some extra zing)
Instructions
Prepare the Pasta as directed.
In a food processor or Magic Bullet, chop the pistachios fine. Dice the chilies & shallots. Peel the lemons, cut them in half and remove any seeds. Add the Chilies, Lemons, Basil, Shallots and 2 T Olive Oil to the food Processor. Give it a whip until it’s well blended. Transfer to a large bowl.
When the spaghetti is ready, save 1/2 cup of the water and add it to the pistachio mixture. Stir in some salt and pepper to taste. Toss the spaghetti with the pistachio mixture until well mixed.
Serve over fresh spinach or arugula and sprinkle some red pepper flakes on top for added zip. Grate parmesan over the top as desired.
Can be served warm or cold.
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