Spaghetti with Spinach and Pistachio-Mint Pesto Spaghetti with Spinach and Pistachio-Mint Pesto

Spaghetti with Spinach and Pistachio-Mint Pesto

Get your serving of green for the day with this recipe for Spaghetti with Spinach and Pistachio-Mint Pesto! Packed full of fresh spring herbs and produce, it's the perfect dish for a light, bright, warm weather dinner!  

Ingredients

  • 1/3 cup packed fresh mint
  • 1/3 cup packed fresh basil
  • 1/3 cup packed fresh parsley
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 2 small garlic cloves, coarsely chopped
  • 1/4 cup shelled dry-roasted, unsalted pistachios
  • 3/4 teaspoon salt, divided
  • 4 tablespoons extra-virgin olive oil, plus more for cooking
  • 1/3 cup finely chopped shallots
  • 4 cups unsalted vegetable stock
  • 12 ounces spaghetti or linguine
  • 1 (5-ounce) package fresh baby spinach, cut into 1/2-inch-thick strips
  • 3 ounces Burrata cheese
  • 1 1/2 tablespoons chopped shelled dry-roasted, unsalted pistachios
  • 1/4 to 1/2 teaspoon crushed red pepper (optional)

How To Make

STEP 1: Combine mint, basil, parsley, lemon rind, lemon juice, garlic and Parmigiano-Reggiano into a blender or food processor ; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.


STEP 2: Heat a large pot oven over medium-high heat. Add a drizzle of olive oil Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining salt, and pasta; bring to a boil. Cook until pasta is done about 12 minutes, stirring occasionally. Remove pan from heat. Stir in pesto and spinach.

STEP 3: Top pasta with Burrata, and drizzle with olive oil. Sprinkle with chopped pistachios and crushed red pepper. 

Image by Jennifer Causey. Recipe inspired by Maureen Callahan

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