Lemon Pistachio Pasta with Garlic and Basil
Ingredients
- 1 pound dried spaghetti (gluten-free if necessary)
- 2 lemons
- 4 cloves peeled garlic
- 3 tablespoons unsalted butter (or non-dairy butter if necessary)
- 3 tablespoons olive oil
- 2 cups reserved pasta water
- Grated Parmigiano Reggiano (or dairy-free alternative if necessary)
- 1/4 cup finely chopped toasted pistachios
- Fresh basil leaves, torn, for garnish
Preparation
Bring a large pot of water to a boil. Once boiling, season water liberally with kosher salt. Add pasta and cook according to package instructions until al dente.
Slice one lemon whole as thinly as possible with a sharp knife or a mandolin, removing any seeds, then carefully slice the garlic.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add lemon slices and garlic and cook until softened, about 5 minutes. Add cooked pasta, reserved pasta water, about 1/3 cup grated Parmigiano Reggiano, and the juice from remaining lemon. Toss until sauce is thickened and glossy.
Serve into bowls and garnish with chopped pistachios, basil leaves, and enjoy immediately while hot.
