Garlic Butter Pasta with Spinach, Capers, and Toasted Pistachios

Bring a large pot of water to a rolling boil and season heavily with salt. Add the pasta and cook for 1 minute less than the package instructions for al dente.

While the water boils, melt the first batch of butter (20g) in a large skillet over medium heat. Add the chopped pistachios and toast, stirring frequently, until golden and fragrant. Remove nuts from the pan and set aside in a small bowl.

In the same skillet used for the nuts, add the olive oil and remaining butter (40g) over medium heat. Once melted, add the sliced garlic, capers, and chili flakes. Sauté gently until the garlic is soft and pale gold, being careful not to burn it.

Increase heat to medium-high. Add the baby spinach to the skillet along with 60ml of the reserved hot pasta water. Toss rapidly until the spinach is just wilted.

Transfer the drained pasta directly into the skillet. Add the grated parmesan and another splash (approx. 60-100ml) of pasta water. Toss vigorously with tongs to emulsify the butter, cheese, and water into a glossy sauce that coats the noodles.

Remove from heat. Stir in the lemon juice. Taste and adjust salt if needed (capers and parmesan add significant salt already). Serve immediately topped with the reserved butter-toasted pistachios.