This quick Jamie Oliver recipe results in a vivid green pasta with a tart, peppery flavor. He was inspired by Sicilian pasta sauces that use pistachios, local cheese and herbs, finished with lemon. This sauce is akin to a super-smooth, lemony pesto, and the pasta is just as good at room temperature (pasta salad!) as it is warm or hot. Serve with a crisp salad, if you’d like.
Make ahead: The sauce can be made and refrigerated for up to 2 days before you make the pasta. Combine the two while the pasta is hot so it warms up the sauce.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 4–6
Directions
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Step 1
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, until al dente. Reserving 1 cup of the cooking water, drain the pasta and return it to the pot, off the heat.
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Step 2
While the pasta is cooking, reserve a small handful of arugula and 2 tablespoons of pistachios for garnish. Chop the reserved pistachios, and chop the reserved arugula unless the leaves are small.
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Step 3
In a blender, combine the remaining arugula and pistachios, parmesan, olive oil and lemon zest and juice. Add 2 tablespoons of the pasta cooking water and puree until smooth to form a sauce.
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Step 4
When the pasta is ready, add the sauce to the pot and toss to combine. Loosen the sauce with a splash of the reserved pasta cooking water, if needed.
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Step 5
Transfer the pasta to a serving platter or individual bowls, and sprinkle with the reserved arugula and pistachios. Grate extra parmesan on top, drizzle with oil and generously grind black pepper over everything. Serve hot, warm or at room temperature.
Substitutions
To make this gluten-free >> use gluten-free pasta.
To make it vegan >> use nutritional yeast instead of parmesan.
Arugula >> spinach, watercress, Swiss chard leaves.
Pistachios >> any other nut, pumpkin seeds or pine nuts.
Notes
If you’re vegetarian, look for a parmesan made with vegetable-based and not animal-rennet, such as BelGioioso brand.
