Rigatoni With Garlicky Spinach and Buttered Pistachios

This buttery classic will knock your socks off.
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Ingredients:
12 ounces of rigatoni
4 tablespoons of unsalted butter
½ cup roasted salted pistachios
4-5 minced garlic cloves
2 tablespoons of drained capers
12 ounces spinach.
Grated Grana Padano or Parmesan, for serving
Directions:
Break or chop your pistachios.
Salt your boiling pasta water well. Cook your rigatoni to al Dante as directed on the package.
Start the sauce when you start the pasta.
Add your butter to the pan over medium low heat. Once the butter starts a sizzlin’ add the pistachios, garlic and capers and keep stirring for about one minute.
Don’t let that garlic burn.
Then add the Spanish in one handful at a time.
Season with salt and pepper.
Keep tossing so that spinach wilts.
When your pasta is ready dump your drained pasta right into the sauce.
Add about a half cup of pasta water and stir well over low heat.
Plate and serve.
#italianfood #pasta #easydinner

[@jpaleas]

Pistachios...oh yes!

[@jsjs6488]

Nice videos and explained well. Thanks.

[@grzegorzcaputa]

Super