This is the perfect springtime pasta because it’s not saucy. Not saucy = not heavy. (Though if we’re being honest I don’t shy away from sauce, no matter the month.) It’s heavy on the garlic and my house smelled absolutely incredible (assuming the scent of simmering garlic gives you awooooga eyes like it does for me). I followed this recipe but used baby kale instead of spinach because spinach in pasta is just soooo obvious, ya know?
Start boiling pasta (I used elbows, but any short pasta should work) and about two minutes into the pasta cooking process, melt a few tablespoons butter. It’s a lot of butter but that’s essentially the sauce, so it’s ok. Add a large handful of pistachios, 4 cloves minced garlic, and 1 tbsp capers and stir around for about a minute, careful not to let the garlic burn. Add 1 bag of baby kale in handfuls, tossing until it’s wilted. Reserve 1/2 c. pasta water then drain and add the pasta to the “sauce.” Add the pasta water and gently toss everything together over the heat until the liquid reduces a bit. Add a very nice handful of parmesan and toss together.
Pistachios, capers, and garlic is not a combo I would have ever put together myself – certainly not in pasta – but it WORKS. These are also strong flavors, especially if you’re using a green like baby kale (vs. spinach). This pasta is not shy, but it’s delicious.