Whole Wheat Spaghetti With Meyer Lemon Arugula And Pistachios Recipes

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.

Steps:

• Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
• Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
• Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.