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4.82 from 11 votes

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!
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner, lunch
Cuisine: Italian
Keyword: creamy pasta, dinner parties, dinner time, family dinner, family favorites, gremolata, homemade pasta, lemon pasta, parsley, pistactio
Servings: 5
Calories: 309kcal
Author: Alaina Hinkle

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!