Make this delectable plant-based, Italian-inspired creation by tossing al dente pasta in a creamy lemon sauce, with fresh baby greens and crunchy pistachios. A wonder of textures and flavours, both comforting and satisfying.
Cooking time20 minutes
Calories760 / serving
Allergens: Milk, Mustard, Pistachios, Wheat
Bring a medium pot of salted water to a boil. Mince the garlic. Zest and quarter the lemon.
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ¼ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, until browned and fragrant. Transfer to a cutting board and reserve the pan. Once cool enough to handle, roughly chop the pistachios.
In the reserved pan, heat a drizzle of olive oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the juice of 2 lemon wedges (double for 4 portions) and cook, stirring frequently, 30 seconds to 1 minute, until the liquid has evaporated. Add the spinach, cooked pasta, heavy cream, reserved cooking water and as much of the lemon zest as you’d like; season with the spice blend and S&P. Cook, 1 to 2 minutes, until the sauce has thickened.
Divide the finished pasta between your bowls. Top with the toasted pistachios. Garnish with the remaining lemon wedges. Bon appétit!