This lemon pistachio pasta with spinach is such a unique, light and delicious main dish. And it’s made with just a handful of fresh ingredients in about 20 minutes!
This recipe from my archives deserves a revisit, because I know y’all are going to love it. This lemon pistachio pasta is so light, fresh and super flavorful. And it’s proof that a delicious, slightly elevated meal doesn’t have to be complicated.
It starts with a simple “pesto” made with pistachios, lemon, shallot and parmesan cheese. Toss it together with spaghetti or linguine pasta and fresh spinach and that’s it! You’ll love the easy no-cook sauce, light and healthy ingredients list (no heavy cream!), and unique combo of flavors.
Table of Contents
Ingredients you’ll need
Let’s make some pasta, shall we? Here’s everything you’ll need to make this lemon pistachio pasta (full detailed recipe below):
- Pistachios— I actually prefer roasted salted nuts for this recipe for the most flavor, plus they’re easier to find.
- Lemon— You’ll need the zest and juice of 1 whole lemon.
- Parmesan cheese— For both the “pesto” and for serving.
- Shallot— I love shallots in simple recipes like this, they’re flavor is sharp and like a combination of onion and garlic.
- Spaghetti pasta— You could also use linguine or fettuccine.
- Olive oil
- Salt and pepper
How to make this dish step-by-step
- Make the lemon-pistachio “pesto”. Simply pulse pistachios, lemon zest and juice, shallot, parmesan cheese, olive oil and salt and pepper in food processor until uniform but still fairly chunky.
- Boil pasta. Cook pasta in very salted boiling water to al dente, meaning it’s tender but still has a bit of bite to it (follow your pasta box recommendations for time).
- Drain pasta, but keep some liquid. You’ll want about 1/2 cup of the pasta cooking liquid to finish the sauce.
- Toss pasta, “pesto” and spinach. Return drained pasta to pot and add the lemon pistachio mixture, spinach and roughly half of the reserved pasta water. Give everything a thorough toss with tongs and add more pasta water as needed to loosen up the pesto and make a sauce.
- Serve and enjoy! And add parmesan cheese as you like. This dish is best served immediately!
Recipe tips and FAQs
- A food processor is handy but not necessary. A mini chopper would be perfect too. You can also chop everything finely with a knife. I recommend chopping pistachios and shallot separately, then combining with the other ingredients.
- Use whatever pistachios you have or can find easily. They can be raw or roasted and salted, whole or in chunks, shelled or shell-on. If using raw pistachios, consider toasting them first to enhance their natural flavor and increase salt amount. If you have pistachios with the shells on, simply remove them!
- Don’t skimp on adding pasta water. It really does make a difference in this dish, and is better at creating a smoother, more flavorful sauce than adding broth or heavy cream. The water the pasta was cooked in contains starch from the pasta, which helps to emulsify and thicken the sauce, and helps it adhere to the pasta. So don’t be shy adding it back in!
- For best results, serve immediately. Like many pasta dishes, this one will continue soaking up the sauce as it sits, getting progressively drier. If you must reheat, do so in a pan over medium low heat. Stir in a bit of olive oil, lemon juice, or water to loosen it up again.
- Prep the lemon pistachio “pesto” up to 1 week ahead of time. If you want to some work in advance, this is a great option! Simply store in the refrigerator and pull it out when ready to use.
Get this recipe
Lemon Pistachio Pasta
A light and easy pasta dish packed with the flavor of lemon and toasted pistachios.
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Preheat oven to 375°F. Spread pistachios in a single layer on a sheet pan. Toast until fragrant and lightly browned, about 5-8 minutes. Let cool completely.
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Place the toasted pistachios, parmesan cheese, chopped shallot, lemon zest and juice, salt and olive oil in a food processor or blender and pulse until coarsely chopped but still quite chunky. Do not puree.
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Meanwhile, bring a pot of salted water to a boil (I like to use a deep wide skillet to cook the pasta, easily toss with sauce, and then take to the table for serving). Cook the pasta according to package directions, or until al dente. Drain, reserving 1 cup of the pasta water.
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Return the pasta to the pot and toss with the lemon-pistachio mixture and spinach. Add enough pasta water to make a loose sauce (I usually start with around ¼ cup and end up using about ½ cup total). Use tongs to thoroughly toss everything together and distribute the lemon pistachio mixture evenly. The spinach should wilt slightly. Add salt and pepper to taste.
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Serve immediately with additional parmesan cheese, if desired.
Calories: 398kcal, Carbohydrates: 48g, Protein: 11g, Fat: 18g, Saturated Fat: 2g, Sodium: 598mg, Potassium: 389mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1470IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 2mg
Note: This recipe was originally published March 2015 in partnership with Diamond of California, a brand I still use and love. Slight improvements have been made to the recipe steps.
