Spaghetti with Pistachio-Mint Pesto and Spinach
What could be easier than pasta for dinner? This pesto pasta will make you wonder where it has been all your life. Your family will keep asking you to prepare this all the time.
Ingredients
- 1/3 cup packed fresh mint
- 1/3 cup packed fresh basil
- 1/3 cup packed fresh parsley
- 2 tsp finely grated lemon rind
- 2 tbsp fresh lemon juice
- 2 oz Parmigiano-Reggiano cheese grated
- 2 small garlic cloves coarsely chopped
- 1/4 cup shelled dry-roasted, unsalted pistachios
- 3/4 tsp salt divided
- 5 tbsp olive oil extra virgin
- 1/3 cup finely chopped shallots
- 4 cups unsalted vegetable stock
- 12 oz whole-wheat spaghetti or linguine
- 1 package fresh baby spinach cut into 1/2-inch-thick strips
- 3 oz Burrata Cheese
- 1 1/2 tbsp chopped shelled dry-roasted, unsalted pistachios
- 1/4 to 1/2 tsp crushed red pepper optional
Instructions
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Combine first 7 ingredients in a mini chopper; 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.
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Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining 1/4 teaspoon salt, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally. Remove pan from heat. Stir in pesto and spinach. Divide pasta mixture among 6 shallow bowls; top evenly with Burrata, and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and crushed red pepper, if desired.
