Pasta With Garlicky Spinach and Buttered Pistachios

By Dawn Perry

Published April 14, 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(4,261)
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
4,261 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.

Elise

I've made this recipe twice and my husband and I love it. I added red pepper flakes both times. I made an important adjustment the second time, adding the pasta and pasta water after cooking the garlic, nuts and capers, but before adding the spinach. The pasta gets fully coated with the sauce and the spinach does not wilt down to nothing. I also added a few extra pinches of sea salt. Delicious!

Ian

I would suggest starting the sauce earlier so you have time to let the butter brown a bit. Agree with others that saving the spinach till last will help. If it’s too wilted, it clumps, and doesn’t distribute evenly. I thought the sauce was a bit basic (hence my suggestion to brown the butter), but the flavors melded together the next day for leftovers. Added cottage cheese to leftovers which made the sauce creamy - I know, I’m weird. Maybe a small amount of capers brine would help build the sauce too. Loved how simple the recipe was!

Embellished with mushrooms and onions

If you want to bulk up the veggies, add mushrooms and onions, and if you want a protein, lean chicken sausage removed from the casing worked well. Whole wheat pasta to boost up the fiber content. Cook the chicken sausage filling first, and then remove from the pan and add the onions. The mushrooms and garlic follow. And finally, the spinach. Delicious when cooked wwith some dried thyme, basil and oregano, and of course freshly cracked black pepper! Easy filling meal.

Margaret

This is greater than the sum of its parts! I used less butter and bucatini as the pasta, and added some hot pepper flakes. Outstanding super fast dinner.

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