Whole Wheat Spaghetti with Meyer Lemon, Arugula, & Pistachios

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!


3 responses to “Whole Wheat Spaghetti with Meyer Lemon, Arugula, & Pistachios”

  1. Looks awesome (sadly I have no idea what a Meyer lemon is–can I buy it in a regular grocery store?)

  2. If your arugula was on the brink, you could just blend this all up into a lovely pesto. Just save a cup or so of the hot pasta water to thin it out to your liking.

    And, yes, when they are in season, Wegmans does carry Meyer lemons! Whole Foods does as well.