Pistachio Linguine is a great side dish for chicken or seafood dinners. The classic lemon-garlic-white-wine sauce gets a boost from flavorful pistachio oil, and crunchy pistachios add texture to every bite. This quick and easy pasta recipe is vegetarian, and can be given a healthy twist by using whole wheat linguine and adding baby spinach!
2/3cuppistachios, shells removed (about 1+1/3 cup with shells)
1/2cupdry white wine
1/2cupvegetable or chicken broth
2tablespoonslemon juice(from 1 lemon)
1/2teaspoonsalt(or to taste)
black pepper, to taste
4cupsbaby spinach, optional
3tablespoonsfresh parsley leaves, chopped
Optional garnish: Shaved Parmesan cheese
Cook the pasta according to the directions on the box. Drain and rinse under cool water for a minute. Transfer the cooked pasta back into the pot and stir in 2 tablespoons pistachio oil.
While the pasta is cooking, prepare the sauce: In a large skillet, heat 4 tablespoons of pistachio oil over medium heat and add the minced garlic. Let garlic cook in the oil for 2-3 minutes, until it starts to turn golden brown. Add the white wine, chicken/vegetable stock, and lemon juice, season with salt and pepper, and let it simmer for 3-5 minutes. If you are using low sodium broth, you'll need about 1/2 teaspoon of salt. If your broth is salty, use less.
When the sauce has simmered for 3-5 minutes, add the spinach leaves and stir them until they wilt completely. You might have to add them in several batches because they just take up too much space in the skillet.
Roughly chop the pistachios (or break them up with your hands, or put them in a zip lock bag and give them a good smack with a frying pan!). Heat a medium skillet over medium heat and add the pistachios. Toast them for about 3 minutes, until they are warm and fragrant. But be careful not to burn them!
Add the cooked linguine to the sauce mix well. Stir in the roasted pistachios and chopped fresh parsley. Serve immediately, making sure to scoop the good stuff from the bottom of the pot over the linguine on the plate - that is where all the extra sauce and extra chopped pistachios will hang out. Garnish with some shaved Parmesan cheese and drizzle with more pistachio oil if you like.