I am always in search of quick and easy, but flavorful side dishes for weeknight dinners. And I love when I find recipes where I pretty much have all of the ingredients already in my pantry. This Lemony Pistachio Pasta with Arugula is one of those recipes and the great news is that it can be on your table in 20 minutes.

Lemons, pistachios, and arugula with toasted breadcrumbs make up this great dish. It works great as a side dish to accompany a nice piece of fish, especially during the summer. It is light and not too heavy on a hot summer night.

For the Lemony Pistachio Pasta with Arugula, I would certainly recommend using pistachios that are already shelled versus opening each of them one-by-one. Whether you’re eating this pasta as a main entree or a side dish, you will love how light it tastes, yet it is packed with flavor! Make sure you stir your bread crumbs and pistachios as they toast. They can burn easily or toast unevenly if you’re not careful. And, angel hair pasta cooks quickly, so be sure to keep an eye on it and not let it overcook.

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Lemony Pistachio Pasta with Arugula

5 from 1 vote

Recipe by Flip Flop Foodies Course: Side DishesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 1 lb 1 angel hair pasta

• 6 tbsp 6 olive oil, divided

• 1 cup 1 panko bread crumbs

• 1/2 cup 1/2 shelled roasted and salted pistachios, chopped

• coarse kosher salt and freshly ground black pepper

• 3 cloves 3 garlic, thinly sliced

• 1/4 tsp 1/4 crushed red pepper

• 1 1 lemon, zested and juiced

• 3 cups 3 firmly packed arugula

• parmesan cheese, optional

Directions

• Bring a large pot of water to boil and cook the angel hair pasta according to package directions. Drain and set aside.
• Combine 1 tbsp olive oil with bread crumbs and pistachios over medium heat in a large skillet, stirring to coat evenly and toast until breadcrumbs are golden brown, about 10 minutes. Transfer the mixture to a small bowl and season with salt and pepper.
• In the same pan, heat the remaining 5 tbsp olive oil over medium low heat. Add the garlic and crushed red pepper and allow to cook gently, stirring, until the garlic is a pale blonde color, about two minutes. Add the lemon zest and remove from the heat.
• Combine angel hair pasta with the breadcrumb mixture, garlic oil, and arugula, tossing to coat the pasta completely and wilt down the greens. Serve with a squeeze of lemon juice and a sprinkling of Parmesan cheese if desired.

Inspired by The Live In Kitchen