Every year my gradeschool girlfriends and I get together for "Girl Camp", a multi day food/blab/dance/relax fest. When I came home I was craving some clean food after all of the rich foods we ate.
This pasta dish totaly fit the bill, and is just as tasty served cold, so leftovers are perfect! The pisctachio pesto would also be a great filling for phyllo dough and served as an appetizer.
1/2 cup unsalted pistachios, shells removed
1 shallot, peeled and chopped into 8ths
1 lemon (Meyer if you can find them), washed and cut into 8ths (peel on)
3 Tbsp E.V.O.O.
1/2 lb whole wheat spagetti (I bet Soba would be good too)
2 cups bitter / baby lettuce
1 cup cherry toms, washed and halved
S&P to taste
1.) In toaster oven, warm/toast pistachios until fragrant. Place in food processor bowl.
2.) Bring large pot of salted water to boil
3.) Add shallot to pistachios and pulse until chopped, add lemon and make paste. Transfer to serving bowl. Stir in 2 Tbsp olive oil.
4.) Cook pasta until al dente. Before draining, use glass measuring cup and collect 1/2 cup pasta water.
5.) Add pasta to serving bowl with pesto, toss, adding pasta water as needed to make sauce. Season with S&P.
6.) Toss with lettuce, top with tomatoes and serve.
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