Lemon Pistachio Gremolata Pasta
This pasta is something that I consistently crave! It is packed with flavors outside of the box. It may sound overwhelming by the "fancy" name, but trust me-- it is oh so easy, delicious and will be a family favorite! Plus I use the gremolata for so many other things-- it is addictingly delicious!
Servings: 5
Calories: 309kcal
Equipment
- Large stock pot
Ingredients
Pistachio Gramolata
- 2/3 cup toasted pistachios out of the shell
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice about 2 lemons
- 2 small garlic cloves minced
- 1/4 tsp chili powder
- 1/4 tsp salt
For the Cauliflower
- 1 head of cauliflower
- 1 lemon
- 1/4 olive oil
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp pepper
For the Lemon Butter Sauce & Pasta
- 6 cups cooked pasta of choice
- 1/2 cup butter
- 1/2 cup chicken broth
- 1/2 cup half & half
- 1/4 cup lemon juice about 2 lemons & zest of 1 lemon
- 1 tsp oregano
- 2 cloves garlic minced
- 1/2 tsp basil
- 1/2 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp pepper
- 1 tsp arrow root
- 4 oz pecorino or parmesean cheese
Instructions
Pistachio Gremolata
- In a food processor add the pistachios & pulse until it becomes a fine mixture but still good small bite sized pieces like below
- Then add in the chopped parsley, lemon juice, minced garlic, salt & chili powder. Mix until throughly combine & then place in refrigerator until the rest of the pasta dish is ready.
Lemon Pistachio Gremolata Pasta: Preheat oven to 450 degrees
- After you made the pistachio Gremolata from above you will start working on the charred cauliflower! In a large bowl add in the cauliflower florets from the head of the cauliflower. Take the cauliflower floret & cut them in half to where they lay flat on the baking sheet as best as possible.
- Then toss the florets in a large mixing bowl with juice from the 1 lemon, olive oil, salt, paprika, garlic powder, chili powder & pepper. Then roast for 18-22 minutes. While they are roasting you will make the pasta & the sauce. Then throw together. Should come together in those 22 minutes the cauliflower is roasting.
- In large stock pot cook pasta noodles according to package. Reserve 1/2 cup pasta water & then, rinse & drain then noodles.
- In a 5-7 qt sauce pan or dutch oven add 2 cloves minced garlic & 1/2 cup butter. Turn on medium low. When it starts to bubble, turn down to a very low simmer. Let it simmer for 2 minutes. Then pour in the reserved pasta water, lemon juice, half & half & chicken broth. Whisk together, vigorously. Continue whisking until the half & half is incorporated. It may try to start to separate but keep whisking & when we start to simmer it will come together.
- Reduce to a medium low & simmer for 5 minutes. Then stir in oregano,salt, basil, chili powder, pepper & lemon zest. Then in a small bowl add in 2 tsp arrow root & 4 tsp warm water, whisk until it becomes a slurry. Then slowly add in the arrow root slurry, until it starts to thicken to your liking.Slowing figure 8 the slurry in. When using arrow root you do not want it to then boil, because it will break apart the thickening components.
- Pour in the drained pasta. Stirring in the pasta into the lemon butter sauce. Let it simmer on low for another 5 minutes. Continuing to stir.
- When ready to portion out on plate. Put the pasta on the plate, sprinkle with a good portion of pistachio Gremolata, the charred cauliflower & shaved pecorino cheese on top!
Nutrition
Calories: 309kcal | Carbohydrates: 51g | Protein: 18g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 1029mg | Potassium: 437mg | Fiber: 3g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 73mg | Calcium: 260mg | Iron: 1mg