Monday, October 10, 2016

lemon scicillian spaghetti

Yippie! We leave on Friday for our Texas Cabi Tour! I am so excited to take Diane home for the first time to meet all of our extended family and friends. Just pray for our 3 hour flight to Dallas. I hope she sleeps the whole time.
We are getting so many fun giggles these days. Here is a video of her sweet sounds.

Rachel Ray is my new jam! Now that I am home with her all the time I watch a lot more cooking shows. She made this yummy meal. The pistachios really take it up a notch.

Lemon Sicilian Spaghetti

zest of 1 lemon
juice of 3 lemons
1/4 cup olive oil
1 garlic clove
salt and pepper
1/2 tsp red pepper flakes
1/2 pound linguini
2 cups fresh arugula
2-3 tsbp chopped pistachios
grated parmesan

Cook your pasta to al dente. Drain and reserve a couple of tbsp of the pasta water.

Crush clove of garlic and allow it to cook in the olive oil until fragrant and toasted. Remove garlic and set oil aside. You can also you a garlic infused olive oil if you like.
In a bowl mix together lemon zest, juice, salt and pepper to taste, red pepper flakes and cooled olive oil.
Chop pistachios and lightly toast them.

I don't have a better picture of this... Toss warm pasta with dressing, arugula, and a few tbsp of pasta water.
Serve in bowls topped with pistachios and grated parmesan

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