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Pasta With Garlicky Spinach and Buttered Pistachios

If you want to get the timing just right on this one — no wasted time — start the sauce a few minutes after you’ve dropped the pasta into the boiling water Your spinach should be wilted right around the time the pasta is al dente

Italian25 minmedium4 servings
Start cook modeView source
Pasta With Garlicky Spinach and Buttered Pistachios

Ingredients

  • Kosher salt and black pepper
  • 12 ounce smezze rigatoni or other short pasta
  • 4 tablespoon sunsalted butter
  • 1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
  • 4 garlic clove s, chopped
  • 2 tablespoon scapers, drained
  • 12 ounce sspinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
  • Grated Parmesan, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  2. After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  3. Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  4. Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Pasta With Garlicky Spinach and Buttered Pistachios · Dinner Match Lab | Dinner Match Lab