Categories: Pasta
Ingredients
- Salt
- 1 lb. gemelli pasta
- 4 tbsp. olive oil
- 2 large shallots, finely chopped
- 4 garlic cloves, thinly sliced or chopped
- 1 to 1 1/2 tsp crushed red pepper
- 1 cup chicken stock
- 2 lb. fresh spinach, stemmed and coarsely chopped
- Freshly grated nutmeg
- 3-4 tbsp. chopped preserved lemon
- Juice of 1 small lemon
- Olive oil, for drizzling
- 1/2 cup pistachios, toasted and chopped
- Grated Pecorino Romano, for serving
Directions
-
Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until 1-2 minutes shy of directed.
-
Meanwhile, in a large skillet, heat the oil over medium. Add the shallots and garlic; season with salt and crushed red pepper. Cook, stirring often, until tender, 3-4 minutes. Add the stock. Bring to a simmer. Add the spinach; season with nutmeg.
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Drain the pasta; add to the spinach with the preserved lemon and lemon juice. Toss until the pasta absorbs the stock and finishes cooking, 1-2 minutes. Drizzle with olive oil. Top with the nuts and Pecorino.