Pasta with Pistachios and Lemon

Ever run across a recipe that makes you question whether you've been cooking something the wrong way for your whole life?  That is how I felt the day I realized that I should be steaming my hard boiled eggs instead of dropping cold eggs into boiling water.  If you haven't tried steaming your eggs - you need to give it a try - mind blowing - and way easier to peel.  (By the way, the instructions for steamed eggs are in this recipe as well.)
 
When I read through this recipe for Pasta with Pistachios and Lemon, I also started to question the pasta cooking techniques that I've been using for the past 30 years as well.  Is it possible that I've been cooking pasta the wrong way, my entire life?  Bringing the concept of risotto cooking to a pasta dish was so intriguing.  Toasting the noodles and slowly adding hot broth was a technique that I had never explored or even considered, for that matter.  This could be a game changer.  Maybe I'll start cooking all of my pasta this way from now on. 

I'm not sure whether it was because this recipe was just so unconventional or because I just really love pasta that drew me in but you better believe that I could not wait to make this amazing meal.  I love the creative cooking techniques and my husband likes everything that I put an egg on top of so this was destined to be a win-win for us.  

Pasta with Pistachios and Lemon
4 eggs
3 Tablespoons chopped pistachios
1 teaspoon lemon zest
3 cups chicken stock
3 cups water
3 Tablespoons olive oil
8 ounces spaghetti
3 Tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounce package fresh spinach

Place steamer basket in saucepan over 2" of boiling water. 

Add eggs to basket.  Cover and cook 6-8 minutes depending on desired yolk.

Transfer eggs to an ice bath for 3 minutes.  

Combine pistachios and lemon zest in a small bowl. 

Bring stock and water to a boil.  Turn off heat.  Leave pan on burner. 

Heat oil in skillet.  Add pasta and toast 6-7 minutes.  

Add 2 c. hot stock.  Bring to a boil. 

Cook until liquid is absorbed.  (5-10 min)

Repeat with 2 c. additional stock. 

Repeat with 1 1/2 c. stock. 

Whisk together lemon juice, mustard, salt, pepper and 1/2 c. stock.  

Add to pasta and toss to coat. 

Add spinach and stir until wilted. 

Peel eggs.  Cut in half lengthwise.

Divide pasta mixture among 4 bowls.  

Top with 2 egg halves. 

Sprinkle with pistachio lemon mixture.   ​

​If you've got a finicky eater - serve the pasta sans spinach, egg and pistachio lemon topping.  It's not nearly as interesting or pretty but it was a hit with my finicky eater.  

Maybe it was just my imagination, but it sure seemed like this pasta that I cooked risotto style was better than traditional boiled pasta.  It had more of a texture and a chew to it not to mention the fact that it absorbed all the flavors of the warm broth.  If you're a pasta fan - this recipe is worthy of a second look.  Trust me. 

Ciao!

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