Perfecting Pru chose this interesting pasta dish for last week's Martha Monday project. It sounded wholesome and refreshing so I was excited to give it a try. And it is EASY. . . a rare thing for Martha Stewart recipes.
Whole wheat pasta is cooked and then tossed with a sauce and fresh arugula. The sauce is a nut pesto made up of toasted pistachios, a shallot, salt, olive oil and a whole lemon. Yes pith and all! I thought I could get away with using a plain old lemon and I did get away with it. But the recipe calls for a Meyer lemon, which is milder, sweeter, and less bitter. If I were to make this again I would definitely seek out a Meyer lemon. I think it would take the overly bitter edge off the sauce.
Another thing I found interesting about this recipe is that the directions told us to grind the nuts and shallot in a food processor. Take it out. Then grind the lemon. Take it out. Mix it all together with the olive oil. BUT in the video Martha provides with the recipe, she just processes everything together - nuts, salt, oil, lemon, and shallot. This makes so much more sense. Why add steps when it's not necessary? So, follow the video and not the recipe.
Of course, I served this meal to my family. Here are the reactions:
Me: "Hmmm. This is pretty good."
Jonathan: "It's decent."
Adam: "Ew! I don't like this." (Without even tasting it.)
Me: "I really think I like this. Jonathan, I'm impressed you ate all your pasta! You must have liked it."
Jonathan: "Well, it wasn't very good but I wanted to get dessert."
Adam: "I don't want dessert."
Check out Martha Stewart's recipe to get the recipe for Whole Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios.