Farfalle With Lemony Arugula and Pistachio Sauce

Step 1

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, until al dente. Reserving 1 cup of the cooking water, drain the pasta and return it to the pot, off the heat.

Step 2

While the pasta is cooking, reserve a small handful of arugula and 2 tablespoons of pistachios for garnish. Chop the reserved pistachios, and chop the reserved arugula unless the leaves are small.

Step 3

In a blender, combine the remaining arugula and pistachios, parmesan, olive oil and lemon zest and juice. Add 2 tablespoons of the pasta cooking water and puree until smooth to form a sauce.

Step 4

When the pasta is ready, add the sauce to the pot and toss to combine. Loosen the sauce with a splash of the reserved pasta cooking water, if needed.

Step 5

Transfer the pasta to a serving platter or individual bowls, and sprinkle with the reserved arugula and pistachios. Grate extra parmesan on top, drizzle with oil and generously grind black pepper over everything. Serve hot, warm or at room temperature.