Pasta with Garlicky Spinach and Buttered Pistachios

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

from The New York Times
submitted by Jeanne Milligan 

preparation time: 25 minutes  

serves 4  

 

Kosher salt and black pepper 

12 ounces mezze rigatoni or other short pasta 

4 tablespoons unsalted butter 

½ cup roasted salted pistachios, almonds, or hazelnuts, chopped 

4 garlic cloves, chopped 

2 tablespoons capers, 

12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped 

grated Parmesan, for serving 

 

Bring a large pot of salted water to a boil.  Add pasta and cook according to package instructions, until ad dente. 

 

After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute. 

 

Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes. 

 

Using a slotted spoon, transfer pasta to the skillet along with ½ cup pasta water.  Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes, season with salt and pepper. Serve topped with Parmesan.