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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta With Garlic Spinach and Buttered Pistachios Recipe

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This recipe for Pasta With Garlic Spinach and Buttered Pistachios is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces pasta
1/2 cup pistachios, barely chopped
4 cloves garlic
2 T capers
10-12 ounces fresh spinach
Parmesan
4 T butter
Directions:
Directions:
Bring a large pot of water to a boil.
Add pasta and cook according to package directions.
After pasta has been cooking for about 2 minutes, met 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 minutes.
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 1/2 cup of 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.

 

 

 

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