I’m really on a pistachio kick lately. It really came out of nowhere, because I’m pretty sure that’s the only place pistachio kicks can come from.
For some reason adding nuts to pasta just makes a dish so earthy and delicious. Am I right? I modified this recipe from Cooking Light, thanks to a subscription from DR-sis, which DR-mom tried to hijack for about 6 months until I found the stash she was hiding and promptly changed the delivery address.
Anyway, if you can get skinny spring green beans (haricots vert if you are classy – we here at DR are decidedly not), the would probably be great, and cook faster. I just used regular green beans and cooked them a little longer.
Springtime Pasta with Green Beans and Pistachios, adapted from Cooking Light
2 cups whole wheat spiral pasta
~2 cups green beans, cut into 2 inch pieces
1/2 c shelled unsalted pistachios
3 T olive oil
2 T fresh thyme, chopped
3 T lemon zest
1 T minced shallot
2 garlic cloves, minced
salt & pepper
~1 T grated Parmesan cheese for topping
Toss to coat the pasta and top with Parmesan. Enjoy on the porch while your neighbors set off car alarms with firecrackers. Cheers to summer!
Now, the recipe you’ve all been waiting for. A recipe rebuttal from DR-Dad. DR-Dad usually writes everything in comic sans, so I’m going to spare all of you and change the font. But the rest is straight from the budding chef’s mouth/camera, grammatical errors and all:
Ah’ whats life without a summer soycotash salad ?
1 bag of TJ’s soycotash microwaved 5-7 min, cooled
about 26 small tomatoes
1/3 cup vinegar
3 tbls olive oil
basil leaves sliced in thin ribbons
salt and pepper
pinch of sugar
And there you have it. I noticed this appears to be served with pizza, but we didn’t get the recipe for that?!? Hmm… Methinks DR-Dad is hiding something…