Categories: Pasta

Ingredients

• 4 large eggs
• 3 tbsp. finely chopped unsalted pistachios, toasted
• 1 tsp lemon zest
• 3 cups unsalted chicken stock
• 3 cups water
• 3 tbsp. olive oil
• 8 oz. uncooked spaghetti, broken into 3-inch pieces
• 3 tbsp. fresh lemon juice
• 2 tsp Dijon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 5 oz. baby kale and spinach mix

Directions

1. Bring 2 inches of water to boil in a medium saucepan over medium-high. Place a steamer basket in pan. Add eggs to steamer basket; cover and cook 6 minutes. Gently transfer eggs to an ice water bath; let stand 3 minutes. Drain and set aside.

2. Combine pistachios and lemon zest in a small bowl; set aside. Bring stock and 3 cups water to a boil in a medium saucepan. Turn off heat, leaving saucepan on burner.

3. Heat oil in a large skillet over medium. Add pasta to skillet; cook, stirring often, until toasted, 6-7 minutes. Add 2 cups stock mixture to skillet; bring to a boil over high. Cook, stirring often, until most of liquid is absorbed, 5-10 minutes. Repeat once with 2 cups stock mixture. Finish with 1 1/2 cups stock mixture, and cook, stirring often, until pasta is tender and liquid is absorbed, 5-10 minutes. Reserve remaining 1/2 cup stock mixture.

4. Whisk together lemon juice, mustard, salt, pepper and remaining 1/2 cup stock mixture in a large bowl. Add pasta and toss to coat. Add kale-spinach mix; stir until greens begin to wilt. Divide pasta evenly among 4 shallow bowls. Peel eggs, and halved lengthwise; place 2 halves in each bowl. Sprinkle evenly with pistachio-lemon mixture.

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