Lightly adapted from Dawn Perry’s recipe in the New York Times, dated April 15, 2020.
Kosher salt and black pepper
12 oz rigatoni
4 Tbsp unsalted butter
1/2 cup roast slated pistachios, chopped
4 cloves garlic, chopped
2 Tbsp capers, drained
20 oz spinach
Grated Parmesan to pass
Start cooking pasta.
While the pasta cooks, melt butter in a large skillet at medium-high heat. Add nuts, garlic, and capers, and cook until garlic is fragrant. Add spinach and cook until wilted. Remove from heat.
Once the past is al dente, transfer it to the skillet with a slotted spoon, along with 1/2 cup of the pasta water.
Add salt and pepper to taste, and cook over medium-high until the liquid has reduced to a nice coating on the pasta, about 2–3 minutes.
Remove from heat and serve with Parmesan.
Perry’s recipe suggests trying almonds or hazelnuts as a substitute for the pistachios.
We upped the spinach content in from original recipe.