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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