Lemon Pistachio Pasta with Spinach: A Zesty, 20-Minute Delight

Prepare to elevate your weeknight dinner routine with this truly exceptional Lemon Pistachio Pasta with Spinach. This recipe isn’t just a meal; it’s a vibrant symphony of flavors that manages to be both incredibly light and deeply satisfying. Crafted with just a handful of fresh, wholesome ingredients, this culinary gem comes together in a remarkable 20 minutes, making it the perfect solution for busy evenings when you crave something special without the fuss.

This cherished recipe from our archives is making a triumphant return, and for good reason: we know you are going to love it! This lemon pistachio pasta is a testament to the power of fresh ingredients, delivering a dish that is light, incredibly fresh, and bursting with flavor. It proves that creating a delicious, slightly elevated meal doesn’t require hours in the kitchen or complicated techniques. Simplicity, in this case, truly shines.

The magic begins with a deceptively simple “pesto” that requires absolutely no cooking. This vibrant sauce is made from a harmonious blend of crunchy pistachios, bright lemon zest and juice, delicate shallots, and savory Parmesan cheese. Once prepared, this flavorful pesto is simply tossed with perfectly cooked spaghetti or linguine pasta and a generous handful of fresh spinach, allowing the warmth of the pasta to gently wilt the greens. The result is an incredibly rewarding dish that feels gourmet yet is effortlessly prepared.

You’ll quickly fall in love with several aspects of this easy lemon pistachio pasta:

• Effortless No-Cook Sauce: Forget simmering and sautéing; this pesto is blended in minutes.
• Light and Healthy Ingredients: No heavy cream or excessive oils, just fresh, wholesome components.
• Unique and Balanced Flavors: The nutty pistachios, zesty lemon, and savory cheese create an unforgettable taste experience.
• Lightning-Fast Preparation: From start to finish, this meal is on your table in about 20 minutes.

Table of Contents

• Ingredients You’ll Need for Lemon Pistachio Pasta
• How to Make This Zesty Pistachio Pasta Step-by-Step
• Expert Tips & FAQs for Perfect Lemon Pistachio Pasta
• Get the Full Lemon Pistachio Pasta Recipe Card
• More Delicious Pasta Dishes You’ll Love

Ingredients You’ll Need for Lemon Pistachio Pasta

Ready to whip up this sensational lemon pistachio pasta? Let’s gather our fresh ingredients. Each component plays a crucial role in building the dish’s vibrant flavor profile and unique texture. Here’s a detailed look at everything you’ll need (find the full detailed recipe below):

How to Make This Zesty Pistachio Pasta Step-by-Step

This recipe is incredibly straightforward, designed for maximum flavor with minimal effort. Follow these simple steps to create your delicious lemon pistachio pasta:

1. Craft the Lemon-Pistachio “Pesto”: In a food processor, combine the pistachios, lemon zest and juice, chopped shallot, Parmesan cheese, olive oil, and a pinch of salt and pepper. Pulse the mixture until it’s uniform but still has a delightful, chunky texture. We’re aiming for a rustic pesto, not a completely smooth puree, so be careful not to over-process. This slight chunkiness adds to the eating experience!
   

   

2. Boil Your Pasta to Perfection: Bring a large pot of water to a rolling boil. It’s crucial to season the water generously with salt – this is your only chance to flavor the pasta itself! Add your spaghetti or linguine and cook according to the package directions until it reaches al dente. This means the pasta should be tender but still have a slight, pleasant bite to it.
3. Drain Pasta, but Reserve the Liquid Gold: Once your pasta is cooked, carefully drain it. However, do NOT discard all the cooking water! You’ll want to reserve approximately 1/2 to 1 cup of this starchy liquid. This reserved pasta water is the secret ingredient that will help emulsify your sauce, making it silky smooth and ensuring it clings beautifully to every strand of pasta.
   

   

4. Combine and Create Your Sauce: Return the drained pasta to the empty pot or a large mixing bowl. Add the prepared lemon pistachio mixture and the fresh spinach. Pour in roughly half of your reserved pasta water. Using tongs, give everything a thorough toss, ensuring the pesto evenly coats the pasta. As you toss, the spinach will begin to wilt from the residual heat. Gradually add more pasta water, a tablespoon at a time, until the pesto loosens up and transforms into a luscious, smooth sauce that beautifully coats the pasta. Season with additional salt and pepper to taste.
5. Serve and Savor Immediately: This dish is best enjoyed fresh off the stove! Serve individual portions immediately, garnished with extra grated Parmesan cheese and a fresh lemon wedge, if desired. The vibrant flavors are truly at their peak when served warm.

Expert Tips & FAQs for Perfect Lemon Pistachio Pasta

To ensure your Lemon Pistachio Pasta with Spinach turns out perfectly every time, consider these expert tips and answers to frequently asked questions:

• Food Processor vs. Alternative Tools: While a food processor is incredibly handy for quickly making the pesto, it’s not strictly necessary. A mini chopper works equally well for smaller batches or if you prefer a slightly finer chop. If you don’t have either, you can absolutely achieve a fantastic pesto by hand. Finely chop the pistachios and shallots with a sharp knife, then combine them in a bowl with the remaining pesto ingredients and mix thoroughly. The texture might be a bit coarser, but the flavor will be just as amazing!
• Choosing Your Pistachios: Don’t stress too much about the type of pistachios. Use whatever variety you have on hand or can easily find at your local grocery store. They can be raw or roasted, salted or unsalted, whole or pre-chopped, shelled or shell-on.
  • If using raw pistachios, I highly recommend toasting them first (as per the recipe card instructions in the “Get this Recipe” section) to deepen their nutty flavor. Simply spread them on a baking sheet and toast at 375°F (190°C) for 5-8 minutes until fragrant.
  • If using unsalted pistachios (raw or roasted), you might want to increase the amount of salt in the pesto mixture to compensate.
  • If your pistachios are still in their shells, simply remove them before use.
• The Unsung Hero: Pasta Water: Do not underestimate the power of reserved pasta water! It truly makes a significant difference in this dish. The water in which pasta boils becomes infused with starch, which acts as a natural emulsifier. When added to the pesto, this starchy water helps to bind the sauce ingredients together, creating a smooth, velvety texture that clings beautifully to the pasta. It’s far superior to adding plain water, broth, or even heavy cream (which this recipe doesn’t need anyway!). So, be generous when adding it back in to achieve your desired consistency. Start with half a cup and add more, a tablespoon at a time, until the sauce coats the pasta perfectly.
• Serving for Optimal Freshness: Like many fresh pasta dishes, this one is best served immediately after preparation. As it sits, the pasta will continue to absorb the sauce, potentially becoming drier. If you have leftovers and need to reheat, do so gently in a pan over medium-low heat. To restore its creamy texture, stir in a splash of additional olive oil, a squeeze of fresh lemon juice, or a little extra water until it loosens up again.
• Meal Prep Perfection: Prepare Pesto Ahead: If you’re looking to save even more time on a busy weeknight, you can prepare the lemon pistachio “pesto” up to 1 week in advance. Simply blend all the pesto ingredients (except for the pasta and spinach) and store it in an airtight container in the refrigerator. When you’re ready to cook, boil your pasta, toss everything together, and dinner is served in mere minutes!
• Customizing Your Lemon Pistachio Pasta: This recipe is wonderfully versatile!
  • Add Protein: Grilled chicken, sautéed shrimp, or even crumbled feta cheese can be excellent additions.
  • More Vegetables: Cherry tomatoes (halved), asparagus tips, or frozen peas added during the last minute of pasta cooking would complement the flavors beautifully.
  • A Touch of Heat: For those who enjoy a little kick, a pinch of red pepper flakes pulsed into the pesto or sprinkled on top adds a lovely warmth.
  • Make it Vegan/Dairy-Free: Omit the Parmesan cheese and use nutritional yeast or a high-quality vegan Parmesan alternative in the pesto. Ensure your pasta is also egg-free.
  • Gluten-Free Option: Easily make this dish gluten-free by using your favorite gluten-free pasta.

Get the Full Lemon Pistachio Pasta Recipe Card

Ready to create this incredible Lemon Pistachio Pasta with Spinach? Here’s the complete recipe card with detailed measurements and instructions. Don’t forget to check the notes for extra tips!

Lemon Pistachio Pasta

Servings: 4 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

A light and easy pasta dish packed with the flavor of lemon and toasted pistachios.

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Ingredients

 

• ▢ ½ cup pistachios , see Notes
• ▢ ¼ cup parmesan cheese , plus more for serving
• ▢ 1 small shallot , roughly chopped
• ▢ Zest and juice of 1 lemon
• ▢ 1 teaspoon coarse salt
• ▢ 2 tablespoons olive oil
• ▢ 8 oz spaghetti or linguine pasta
• ▢ 2 cups packed fresh spinach
• ▢ Salt and pepper , as needed

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Equipment

Food processor

Deep Skillet

Instructions

 

• Preheat oven to 375°F (190°C). Spread pistachios in a single layer on a sheet pan. Toast until fragrant and lightly browned, about 5-8 minutes. Let cool completely. (Skip this step if using pre-roasted pistachios).
• Place the toasted pistachios (or raw, if preferred), parmesan cheese, chopped shallot, lemon zest and juice, salt and olive oil in a food processor or blender and pulse until coarsely chopped but still quite chunky. Do not puree – we want some texture in our “pesto”!
• Meanwhile, bring a large pot of heavily salted water to a rolling boil (I often use a deep wide skillet to cook the pasta, making it easy to toss with sauce and serve directly from the pan). Cook the pasta according to package directions, or until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
• Return the drained pasta to the pot (or skillet) and toss immediately with the lemon-pistachio mixture and fresh spinach. Add about ¼ cup of the reserved pasta water to start. Use tongs to thoroughly toss everything together, ensuring the pesto coats every strand and the spinach wilts slightly. Add more pasta water, a tablespoon at a time, until a loose, emulsified sauce forms that beautifully coats the pasta. Taste and adjust with additional salt and pepper as needed.
• Serve this delightful pasta immediately with additional freshly grated Parmesan cheese and a lemon wedge, if desired. Enjoy!

Notes

• Use whatever pistachios you have or can easily find. If using raw pistachios, increase salt in the lemon pistachio mixture to 2 teaspoons and consider toasting the nuts to increase flavor as per step 1 of the instructions.

Recipe inspired by Martha’s American Food Cookbook.

Calories: 398kcal, Carbohydrates: 48g, Protein: 11g, Fat: 18g, Saturated Fat: 2g, Sodium: 598mg, Potassium: 389mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1470IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 2mg

Cuisine: Mediterranean

Course: Main Course

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Note: This recipe was originally published in March 2015 in partnership with Diamond of California, a brand I still use and love. Slight improvements and additional tips have been made to the recipe steps and descriptive content for an even better culinary experience.