Spring has sprung here in Pennsylvania; some days are super cold, rainy and windy and others are hot, muggy, and humid. We rarely get the picture perfect spring weather, but (!) springtime means that my obsession with all things lemon is finally acceptable again.
My inspiration for this dish came from a dinner we had at Eataly a couple of years ago. Joe and I were in New York for a weekend for my birthday and, among other things, I took him to the mecca of all food meccas which is Eataly. I just love it there. I know some people are turned off by if because it seems to make a spectacle out of Italian food, or that is seems too commercialized, but I think of it as my one-stop-shop for all of my favorite things. Pasta. Pizza. Cheese. Veggies. Gelato. I mean, come on, how could you not be happy with that?
We’ve since visited the newer Eataly near Wall Street, and it’s just as fabulous, albeit a little smaller and more chaotic inside. They still had the same Pizza/Pasta restaurant, though, so I was still pleased overall. I’ll have to recreate the other dinner we had there of braised short ribs and tagliatelle another time. It was so warm and comforting and stick-to-your-ribs delicious.
Anyway… you should definitely try this pasta. It’s perfect for a spring evening with some whole grain bread and a large salad. I hope you enjoy!
Lemon Pistachio Pasta (Serves 2-4, depending on your appetite!)
1/2 lb. fettuccine
2 tbsp. butter, unsalted
Juice & zest of 1 lemon
1/2 cup grated Parmesan cheese
2 tbsp. chopped, shelled pistachios
Salt & pepper
- In a large pot of boiling salted water, cook pasta according to package instructions, approx. 10-12 minutes.*
- Drain the pasta, but reserve 1 cup of the pasta water.
- To the empty pot, add the butter, lemon zest, juice, salt and pepper to taste. Add the cooked pasta to the pot and toss to coat.
- Add half of the Parmesan cheese and toss again. If the pasta seems really dry, add a little bit of the pasta water until a slight sauce forms.
- Serve the pasta topped with the rest of the cheese and the chopped pistachios.
*Kelly’s Note: I know it’s sacrilegious, but when I cook fettuccine, I add a tiny bit of olive oil to the pasta water before I drop in the pasta. If I don’t, no matter how big my pot of water is, the fettuccine always sticks together into a large, clumpy mess. This is the only pasta shape that does it, though, so I tend to not beat myself up about it, and you shouldn’t either!