Name: Pasta with Garlicky Spinach and Buttered Pistachios
Ingredients: Kosher salt and black pepper, to taste; 12-ounces mezze rigatoni or other short pasta; 4 tbsp. unsalted butter; ½ cup roasted salted pistachios, almonds or hazelnuts, chopped; 4 garlic cloves, chopped; 2 tbsp. capers, drained; 12-ounces spinach, stems trimmed to 1-inch length, trimmed and chopped; Parmesan, grated, for serving

Pasta with Garlicky Spinach and Buttered Pistachios

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Ingredients

Kosher salt and black pepper, to taste
12-ounces mezze rigatoni or other short pasta
4 tbsp. unsalted butter
½ cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tbsp. capers, drained
12-ounces spinach, stems trimmed to 1-inch length, trimmed and chopped
Parmesan, grated, for serving

Instructions

Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente.
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; cook, stirring to keep the garlic from scorching, until fragrant; about 1 minute.
Add spinach to skillet one handful at a time; season with salt; cook, tossing, until wilted; about 1 or 2 minutes.
Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water.
Season with salt and pepper; 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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