One of my dear friends, Rachel always accommodates me with some of the best vegan food when she invites us over for dinner parties. It’s a rare gem of a friend who goes out of her way to be so considerate and isn’t afraid to venture into the vegan-foray food-wise. My friend also has a penchant for Martha Stewart recipes and made sure to pass this delicious whole wheat spaghetti with Meyer lemon, arugula, and pistachios recipe my way.
I have never used pistachios or an entire Meyer lemon in a recipe before, so I wasn’t sure what to expect. I was pleasantly surprised by the complexity of sour notes and the finely processed pistachios in this dish. I put a little lemon pepper on top to finish the plate and would make this recipe again if looking for something off the beaten path of a traditional pasta dinner.
Overall, we’d rate this dish a 4 out of 5 carrots on the veganlicious scale!