Jennifer Causey
Active Time
50 Mins
Total Time
1 Hour
Serves 4 (serving size: about 2 cups)

Here we use a slightly unconventional method for cooking the pasta that takes a little longer than simply boiling it, but the results are well worth the extra time. First, it’s broken into small pieces and toasted in a skillet to give it a rich, nutty flavor. Then, it’s cooked by adding little bits of warm chicken stock at a time—risotto-style—until the pasta is fully tender and super creamy (without adding any cream.) When cooked for 6 minutes, the eggs have a jammy yolk that’s just right for combining with the pasta to create an extra-rich sauce.

How to Make It

Step 1

Bring 2 inches of water to a boil in a medium saucepan over medium-high. Place a steamer basket in pan. Add eggs to steamer basket; cover and cook 6 minutes. (Cook 8 minutes for hard yolks.) Gently transfer eggs to an ice water bath; let stand 3 minutes. Drain and set aside.

Step 2

Combine pistachios and lemon zest in a small bowl; set aside. Bring stock and 3 cups water to a boil in a medium saucepan. Turn off heat, leaving saucepan on burner.

Step 3

Heat oil in a large skillet over medium. Add pasta to skillet; cook, stirring often, until toasted, 6 to 7 minutes. Add 2 cups stock mixture to skillet; bring to a boil over high. Cook, stirring often, until most of liquid is absorbed, 5 to 10 minutes. Repeat once with 2 cups stock mixture. Finish with 1 1/2 cups stock mixture, and cook, stirring often, until pasta is tender and liquid is absorbed, 5 to 10 minutes. Reserve remaining 1/2 cup stock mixture.

Step 4

Whisk together lemon juice, mustard, salt, pepper, and remaining 1/2 cup stock mixture in a large bowl. Add pasta, and toss to coat. Add kale-spinach mix; stir until greens begin to wilt. Divide pasta evenly among 4 shallow bowls. Peel eggs, and halve lengthwise; place 2 halves in each bowl. Sprinkle evenly with pistachio-lemon mixture.

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