Are you like me and can eat the same dish night after night? Have you found yourself eating it cold out of the fridge the next day? Â Guilty but loving it! Â This recipe is just that dish – Arugula Pistachio Spaghetti. Â
My creation exceeded my expectations! Â We had arugula in the garden andÂ some fresh parsley from our container of herbs. Rather than a pesto, I wanted a rough chopÂ of these ingredients stirred into a cooked spaghetti. It worked beautifully and was exactly what I wanted – supremely satisfying! We made it for a quick, light dinner for small plates and then a dinner for two.
I haven’t had the time to post this and share with you–as I intended to a month ago–but we have kept eating Arugula Pistachio Spaghetti since the arugula started coming up. Â Summer has been so busy that way. I’ve been tending to my sweet garden and carving out a little time each day to read, write, and reflect – tending to my inner heart as well as my garden. It’s been awesome, and I so love the changes taking place!! I’ve been short on time and food inspiration, so we’ve been eating a LOT of this meal!
For my gluten-free friends I tested 1 brand of gluten-free pasta, and it was okay. I’ve had Jovial recommended by two of my friends and that is on my list to try next … will keep you posted on what I find.
Happy summer and hugs!! dana
- 2 cups packed arugula
- 2 tablespoons (or a small bunch) flat leaf parsley
- ⅓ cup roasted, unsalted and shelled pistachios
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- kosher salt and freshly ground pepper to taste
- 8 ounces spaghetti
- Place 1 cup packed arugula in a food processor
- Add flat leaf parsley
- Add pistachios, garlic, olive oil and lemon juice
- Pulse a few times until the mixtures is coarsely chopped (but not as fine as you would for a pesto)
- Cook spaghetti according to directions - I like al dente
- Add arugula pistachio mixture to warm spaghetti
- Add kosher salt and fresh ground pepper to taste
- Place remaining 1 cup arugula in serving bowls and add servings of arugula pistachio spaghetti on top or add the remaining arugula to the arugula pistachio spaghetti mixing in and then serving