Spicy Spinach Paste with Chile, Preserved Lemon and Pistachios

(from evermaka320’s recipe box)

Source: RecipeThing user castro15

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

  1. Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until 1-2 minutes shy of directed.

  2. 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.

  3. 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.

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