Best Creamy Lemon Pasta With Pistachios Recipes

Pistachio Lemon Pasta image

Provided by Zaatar

Time 20m

Number Of Ingredients 8

Pasta enough for 2 people (approx. 200g)
3 tablespoons of blitzed pistachio kernels
Zest of 1 lemon
2 tbsp of lemon juice
Approx. 1/2 tsp of salt
A teeny tiny pinch of chilli flakes
A drizzle of extra virgin olive oil for finishing
A sprinkling of finely grated Pecorino

Steps:

Cook the pasta as per instructions in well salted water
Warm up the blitzed pistachio and lemon zest in a pan for 2-3 minutes until you smell the aroma. Do not burn
Add 1 tablespoon of lemon juice, the tiniest pinch of chilli flakes and salt. Stir together and turn the heat to the lowest setting
Before the pasta is done by 2 minutes, transfer to the pistachio pan with tongs. Reserve some liquid for later
Cook the pasta for another two minutes on medium heat, adding a little pasta water if it gets too dry. Turn the heat off when the pasta is cooked but still a bit firm
Add another tablespoon of lemon juice and adjust the salt as necessary by tasting a strand. Drizzle some good extra virgin olive oil to finish
Transfer to a wide bowl and sprinkle some grated pecorino and extra pistachio bits on top
Resist licking the plate when you're done ????

Creamy Lemon Pasta with Pistachios image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

2 lemons
2 slices white sandwich bread
6 tablespoons unsalted butter, room temperature
2 large eggs plus 2 large yolks
2 tablespoons heavy cream
2 cups finely grated Parmesan (4 ounces), plus more for serving
Kosher salt and freshly ground pepper
12 ounces spaghetti
Chopped pistachios and chives (optional), for serving

Steps:

Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.