• Preheat oven to 375degrees – lay 1/2C shelled pistachios down & toast till fragrant/8minutes,  set aside
• Boil salted water, once boiling add whole wheat pasta & cook till al dente
• When pasta is done, remove, drain & reserve 1/2C pasta water
• Grab food processor – blend baked pistachios & half a large shallot – remove and place in side bowl
• Without cleaning processor add one seeded meyer lemon & chop – add to pistachio mixture & blend in EVOO
• Toss pasta with pistachio mixture until coated, add reserved water, stir in handfuls of arugula & EVOO ( I love arugula so I added tons!)

Season with S/P, add a twist of lemon & sprinkle on some vegan parm cheese – This was a tasty meatless Monday, enjoy!

Shout out to original recipe here.