Whole Wheat Spaghetti with Lemon Arugula and Pistachios

Martha Mondays was perfect this week, after making all those comfort meals it was nice to lighten things up a bit. Pru from Perfecting Pru chose Whole Wheat Spaghetti with Lemon, Arugula, and Pistachios. I didn't check it out until today and it was pretty easy to assemble. I have not really used arugula that much until this past year, and I want to tell you I really enjoy the flavor of it. It has a little bitter, peppery bit that is not off putting. The lemon in this compliments it well.

I didn't change it much at all, except I didn't use a Meyers lemon because I have a lemon tree full of lemons now. I had a flashlight and went out to our tree and asked my husband to pick the one I had pointed out to him...just the right one. As a matter of fact you just might be seeing more lemon recipes from me coming up real soon. My lemon tree is a Bearss lemon and is what I call a lemonade lemon....real lemony...so I used a half of lemon instead of a whole one and it was just the right amount. It works well in taking the bitterness of the arugula and smoothing it out a bit.



Ingredients
1/2 cup shelled unsalted pistachios
Sea salt or coarse salt
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper
Directions
1.Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
2.Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
3.Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates
Easy to make if you have a food processor, I think you will really enjoy it like we did. Maranda even made a remark on how much she liked it. Good choice Pru!


I did put a bit of Parmesan cheese on top of mine but it really didn't need it. I tucked away a little for my lunch tomorrow. I am sure I will be making this again.

My parents are down visiting for the month, and we were over at their place yesterday...so we got to see the sunset from a little different angle...oops a little late. We didn't get to see if there was a green flash or not. Oh well next time!