Pasta with Garlicky Spinach and Buttered Pistachios
Ingredients
Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
½ cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving
Directions
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.