Spaghetti With Greens and Pistachio Pesto Recipe Details
Make this late-summer pasta dish when the nights start to get cooler and you want a hearty supper, made heartier by the addition of a runny-yolk egg yet still satisfying without it.
MAKE AHEAD: The pesto can be refrigerated in an airtight container for up to 1 week; cover the surface with oil to keep the pesto from oxidizing. Bring to room temperature before using.
http://projects.washingtonpost.com/recipes/2013/09/11/spaghetti-greens-and-pistachio-pesto/
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