Pasta with Garlicky Spinach and Buttered Pistachios NYTimes Cooking Dawn Perry Yield: 4 servings Kosher salt and black pepper 12 ounces mezze rigatoni or other short pasta 4 Tbsp. unsalted butter ½ cup roasted salted pistachios, almonds or hazelnuts, chopped 4 garlic cloves 2 Tbsp. capers, drained 12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped Grated Parmesan, for serving 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 mimnute. 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 ½ 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.

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