Chili Lemon Pasta with Pistachios
Ingredients
- 6-7oz pasta of choice
- 1/4 cup Chili Limón pistachios
- 1 tbsp vegan butter
- 2-3 garlic cloves
- 1/2 lemon
- Sea salt and pepper to taste
- Chili flakes and fresh or dried parsley to garnish (optional)
Preparation
Cook the pasta al dente according to package instructions.
While the pasta is cooking, slice the garlic cloves thinly, then sauté them in the vegan butter in a pan over medium heat for 2-3 minutes.
Chop half of the pistachios and leave the other whole, then add them to the pan, let cook for 1-2 more minutes before adding the pasta.
Once the pasta is ready, drain it, keep 1-2 tablespoons of the salted pasta water, and add it to the pan.
Add about 2 tablespoons of lemon juice, 1-2 teaspoons of lemon zest, and a little pasta water, mix well, and then remove from heat.
Season to taste and serve with parsley and chili flakes.
Enjoy!
Notes
They also have regular, unseasoned pistachios, so if you’re using those instead, add a little more chili and lemon to the pan.
Be sure to wash the lemon thoroughly or omit the zest if you wish.
