Pasta With Garlicky Spinach and Buttered Pistachios

By Dawn Perry

Published April 15, 2020

Pasta With Garlicky Spinach and Buttered Pistachios
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
25 minutes
Rating
5(4,159)
Comments
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If you want to get the timing just right on this one — no wasted time! — start the sauce a few minutes after you’ve dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don’t count this recipe out if you’re not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

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Ingredients

Yield:4 servings
  • Kosher salt and black pepper
  • 12ounces mezze rigatoni or other short pasta
  • 4tablespoons unsalted butter
  • ½cup roasted salted pistachios, almonds or hazelnuts, chopped
  • 4garlic cloves, chopped
  • 2tablespoons capers, drained
  • 12ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
  • Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

532 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 17 grams protein; 486 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

  2. Step 2

    After pasta has been cooking for about 2 minutes, melt 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 minute.

  3. Step 3

    Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.

  4. Step 4

    Using a slotted spoon, transfer pasta to the skillet along with ½ cup 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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Ratings

5 out of 5
4,159 user ratings
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Comments

Marla

actually Julie, someone sent me a giant bag of pistachios for Christmas and I still have a lot left....I have to shell them, but they are a godsend!!! the gift that keeps on giving!!!

Julie

Seriously, in these troubled times, who has pistachios hanging around? Chopped some raw almonds and sauteed them in the butter with a little olive oil. Took them out, did the rest of the saute and added them in at the end. Added red pepper flakes because they are always good. Quick, the saucy spinach was done before the pasta. Very versatile, use what you have on hand. Little sliced onion, little sliced cabbage, anything. Capers and garlic are key.

liliane

They have pistachios at Costco , you can get it delivered in 2 days. It is easier to find pistachios than toilet paper or flour

Erin.

I paired the spinach with a goat cheese ravioli & it was pretty fantastic.

mare

I followed this as written, didn’t care for it. It came out fairly bland.

Sarah G

This was a fantastically easy and delicious dish for my 11-year old to make the family. It looked beautiful and she was so proud!

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