Spaghetti With Pistachio-Mint Pesto And Spinach Recipe

Name: Spaghetti With Pistachio-Mint Pesto And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup); 2 small garlic cloves, coarsely chopped; 1/4 cup shelled dry-roasted, unsalted pistachios; 3/4 teaspoon salt, divided; 5 tablespoons extra-virgin olive oil, divided; 1/3 cup finely chopped shallots; 4 cups unsalted vegetable stock; 12 ounces whole-wheat spaghetti or linguine (such as Wild Oats); 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)

Servings: persons

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
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 small garlic cloves, coarsely chopped
1/4 cup shelled dry-roasted, unsalted pistachios
3/4 teaspoon salt, divided
5 tablespoons extra-virgin olive oil, divided
1/3 cup finely chopped shallots
4 cups unsalted vegetable stock
12 ounces whole-wheat spaghetti or linguine (such as Wild Oats)
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)

1
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.
2
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; saute 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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup packed fresh mint, 1/3 cup packed fresh basil, 1/3 cup packed fresh parsley, 2 teaspoons finely grated lemon rind, and more.

Yes, Spaghetti With Pistachio-Mint Pesto And Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Pistachio-Mint Pesto And Spinach

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