Pesto, change-o.

This recipe begins with a sort-of sad story (but a happy ending). Last week was kind of crazy at work, with a few unexpectedly late days in the office. I was also playing catch-up all week from a terrible night of sleep Sunday because I had made the mistake of trying to go straight to bed instead of playing with my cat, Oliver, when I got home on a late train from New York. He made sure to remind me what a mistake that was all night long. So by Wednesday, I mustered up my strength and appetite to make one last giant effort to go to the grocery store and cook something tasty for a much-needed, mid-week pampering. I decided to make a turkey ragu which I love, with the addition of some wilted spinach (inspired by a recent dish Nick had told me about). As I was shopping, I was so hungry and excited that I couldn't wait to get home and eat. I checked out, got a taxi, and made it all the way home to cook at 8:30pm when I realized that the turkey was missing. The check-out lady had missed putting one bag back in my shopping cart, and I hadn't noticed. Of course, it was the centerpiece of what I had been looking forward to all day. In my sleep-deprived, hungry, stressed-out state, I wanted to sit down on the kitchen floor and cry.

Instead I remembered that I had also just bought the ingredients for another pasta recipe I had found that week, a pistachio pesto with broccoli. I truly believe it was Kitchen God fate that I forgot the bag with the turkey because I also found -- for the first time EVER at Harris Teeter -- Meyer lemons, a component of this other dish. So it must have been meant to be.

This change-up resulted in a dish that tasted even better than what I had originally planned, delicious and hearty, and much more satisfying than other pestos I've tried. I've never made pesto with any other kind of nut than pine nuts, but the pistachios provided a wonderful, rustic texture. The tangy lemon zest and juice contrasted nicely with the buttery crunch of the toasted pistachios and creamy Parmesan, and the red pepper flakes gave it the perfect zing to cut the richness even further. I modified the original recipe slightly, but I would even add more broccoli or reduce the pasta further for a better ratio next time. Just what I needed to give my spirits a lift. When life gives you lemons, let's hope at least they're Meyer.

~


Pasta with Pistachios, Meyer Lemon and Broccoli

1 c shelled, roasted pistachios
1 T kosher salt
1 lb medium tube-shaped pasta (I used cavatappi)
2 large heads broccoli, stems trimmed
1 c pasta cooking water, reserved
3 garlic cloves
Juice and zest of 1 Meyer lemon
1 t red pepper flakes
1 c flat-leaf parsley or arugula leaves
1 c extra-virgin olive oil
½ c finely grated Parmesan cheese
2 T finely chopped green onions or chives
Sea salt

Coarsely grind pistachios in a food processor (I don't have a food processor, but a coarse chop with the immersion blender was just fine). Transfer the ground pistachios to a bowl and set aside.

Cook pasta until almost al dente; when pasta is almost finished, add broccoli to pot and cook for another 2 min. Reserve 1 cup of the pasta water and drain the pasta and broccoli.

In the same food processor (or immersion blender cup), combine the parsley or arugula, garlic, lemon zest, red pepper flakes and kosher salt and grind into a fine paste. With the motor running, slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios. Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.

In a large bowl, combine the pasta, broccoli, pesto, and grated Parmesan. Garnish with chives and sea salt, stir in the lemon juice, and serve.