Recipe with Meyer Lemons

Not sure what to do with the lemons in your organic in-season mixed box? Try this healthy and tasty recipe from

Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios

Sea salt or coarse salt

1/2 cup shelled unsalted pistachios

1 small shallot, cut into eighths

1 Meyer lemon (about 5 ounces), cut into eighths and seeded

3 tablespoons lemon or regular extra-virgin olive oil

1/2 pound whole-wheat spaghetti

2 cups packed baby arugula

Freshly ground pepper

Preheat oven to 375 degrees.

Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.

Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl.

Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine.

Stir in 2 tablespoons oil. Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water.

Toss pasta with pistachio mixture until coated.

Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper.

Divide among 4 serving plates.


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