Creamy Lemon Pasta With Pistachios Food

PISTACHIO LEMON PASTA

Steps:

• Cook the pasta as per instructions in well salted water
• Warm up the blitzed pistachio and lemon zest in a pan for 2-3 minutes until you smell the aroma. Do not burn
• Add 1 tablespoon of lemon juice, the tiniest pinch of chilli flakes and salt. Stir together and turn the heat to the lowest setting
• Before the pasta is done by 2 minutes, transfer to the pistachio pan with tongs. Reserve some liquid for later
• Cook the pasta for another two minutes on medium heat, adding a little pasta water if it gets too dry. Turn the heat off when the pasta is cooked but still a bit firm
• Add another tablespoon of lemon juice and adjust the salt as necessary by tasting a strand. Drizzle some good extra virgin olive oil to finish
• Transfer to a wide bowl and sprinkle some grated pecorino and extra pistachio bits on top
• Resist licking the plate when you're done ????

CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES

Steps:

• Bring a Dutch oven of water to a boil.
• Add spaghetti and cook 2 minutes less than package directions.
• Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more; drain well.
• Mash garlic and salt in a large bowl until a paste forms.
• Whisk in yogurt, parsley, lemon juice, oil, and pepper.
• Add the pasta mixture and toss to coat; taste and adjust seasoning.
• Serve sprinkled with pine nuts.
• Serve with grilled slices of eggplant.

CREAMY LEMON PASTA WITH PISTACHIOS

Steps:

• Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
• In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
• Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.

VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE

Steps:

• Gather the ingredients.
• Prepare pasta according to package instructions. Drain well.
• Steam or microwave broccoli just until tender. Set aside.
• Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
• In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.