Spaghetti with Pistachio-Mint Pesto and Spinach

Spaghetti with Pistachio-Mint Pesto and Spinach

It's Nation Noodle Day and to celebrate, try this delicious recipe! This meatless meal definitely doesn't skimp on flavor. With a bright and fresh spring pesto and lots of healthy spinach, getting your greens has never been so easy.


⅓ cup packed fresh mint
⅓ cup packed fresh basil
⅓ cup packed fresh parsley (use Strip-n-Snip scissors to strip parsley)
2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 small garlic cloves, coarsely chopped
¼ cup shelled dry-roasted, unsalted pistachios
¾ teaspoon salt, divided
5 tablespoons extra-virgin olive oil, divided

1/2 cup finely chopped shallots (Spoon Buddy to measure)
4 cups unsalted vegetable stock
12 ounces whole-wheat spaghetti or linguine (such as Wild Oats)
1 (5-ounce) package fresh baby spinach, cut into 1/2-inch-thick strips
3 ounces Burrata cheese
1 ½ tablespoons chopped shelled dry-roasted, unsalted pistachios
¼ to 1/2 teaspoon crushed red pepper (optional)


1. Combine first 7 ingredients in a mini chopper; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.

2. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining 1/4 teaspoon salt, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally. Remove pan from heat using your Pan Buddy™ for leverage and support. Stir in pesto and spinach. Divide pasta mixture among 6 shallow bowls; top evenly with Burrata, and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and crushed red pepper, if desired.

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