For Kristen!

Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios (so yummy & easy!)

Serves 4
Use a fragrant extra-virgin olive oil for the nut "pesto" and for tossing. Or for an added backdrop of flavor, use an olive oil that's been cold-pressed with citrus. (The oil and the pistachios are excellent sources of heart-healthy monounsaturated fat.)


Sea salt or coarse salt

1/2 cup shelled unsalted pistachios
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


1. Preheat oven to 375°. 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.

Per serving: 400 calories, 3 g saturated fat, 16 g unsaturated fat, 0 mg cholesterol, 52 g carbohydrate, 152 mg sodium, 12 g protein, 10 g fiber