Zesty Lemon-Pistachio Pasta: A Summer Delight!

Today’s Special: Lemon-Pistachio Pasta

Hello, foodies! Today, I’m excited to share a unique and refreshing recipe that’s perfect for a summery dinner or lunch. The combination of zesty lemon and crunchy pistachios in this pasta dish is simply divine. Let’s dive into the recipe!

Ingredients:

• penne pasta (200g)
• lemon zest and juice (1 lemon)
• shelled pistachios, chopped (50g)
• fresh basil leaves, torn (a handful)
• extra virgin olive oil (2 tbsp)
• garlic, minced (2 cloves)
• parmesan cheese, grated (50g)
• salt and pepper to taste

Kitchen Tools:

• large pot
• skillet
• colander
• zester

Start by cooking the penne pasta according to the package instructions in a large pot of salted boiling water. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the chopped pistachios and continue to cook until they are toasted and golden.

Once the pasta is al dente, drain it in a colander and reserve a cup of pasta water. Add the cooked pasta to the skillet with the garlic and pistachios. Toss everything together and then add the lemon zest and juice. Season with salt and pepper to taste.

Remove the skillet from the heat and stir in the torn basil leaves. Finally, sprinkle the grated parmesan cheese over the pasta and give it one last toss to combine all the flavors.

Serving:

The total weight of the cooked Lemon-Pistachio Pasta is approximately 600g. This recipe serves 4 people, with an average weight of one serving being 150g. Each serving is estimated to be around 350 calories.

One unique tip for this dish is to reserve some lemon zest and pistachios to sprinkle on top of each serving just before serving. This adds a fresh burst of flavor and a crunchy texture to each bite.

I hope you give this Lemon-Pistachio Pasta recipe a try and enjoy the zesty and nutty flavors! Feel free to make it your own by adding grilled chicken or shrimp for a protein boost. Happy cooking!