There’s something special about cooking with ingredients that come straight from your own backyard. In Central Florida, fresh lemons are one of those seasonal treasures. They are bright, fragrant, and ready to transform even the simplest dish. But when the branches are heavy with fruit, it’s a challenge to keep up with the harvest, and that’s when recipes like this one really shine. With just a few pantry staples, this Lemon Pistachio Arugula Pasta turns backyard bounty into a quick and easy weeknight dinner that feels far more luxurious than the effort it takes.
Lemon Pistachio Orzo with Arugula
Serves 4-5, entree portions
Ingredients:
- 1 pound orzo pasta
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 lemon
- 1 cup pistachios, roughly chopped
- 1-2 tablespoons of minced garlic, to taste
- 8 ounces fresh arugula
- 1 cup grated pecorino
- Red pepper flakes, optional
Assembly:
- Bring a large pot of water to a boil, add a generous pinch of salt, and cook orzo according to package instructions.
- While pasta is cooking, melt butter and olive oil in a skillet. Once the butter has melted, add chopped pistachios and toast until lightly browned.
- Add garlic, lemon zest and the juice from half a lemon to the pistachio butter mixture.
- Stir in 1 cup of pasta water and bring to a simmer. Season with salt and pepper to taste.
- Lightly drain orzo and add it to the skillet with the toasted pistachios and butter mixture.
- Add 1 cup of grated pecorino and gently stir to combine.
- Allow mixture to simmer to thicken
- Fold in arugula, stirring gently until it wilts.
- Taste and add more lemon or salt and pepper, if desired.
- Serve warm with freshly grated pecorino and a sprinkle of red pepper flakes and cracked black pepper, to taste.
Submitted by Emily (Winter Park, Florida)
Why We Love It
At The Grow, we love recipes that highlight fresh, seasonal ingredients, and this Lemon Pistachio Arugula Pasta does exactly that. The toasted pistachios add a rich nuttiness, the lemon brings a bright pop of citrus, and the peppery arugula ties it all together with freshness. Pecorino adds a salty, creamy finish that makes each bite irresistible. It’s the kind of dish that feels like a restaurant meal but comes together in under 30 minutes at home.
Make it local: If you don’t have a lemon tree in your backyard, check your local farmers market—many Florida growers offer seasonal citrus along with fresh greens and herbs. For the best results, look for arugula that’s crisp and vibrant, and see if you can find locally aged cheeses to elevate the dish even further.
Want Your Recipe Featured?
The Grow Community Cookbook: Sharing Homegrown Goodness is a community-sourced cookbook celebrating local ingredients and the people who bring them to life. Whether you’ve got a go-to family recipe or a creative DIY using backyard herbs, we want to see it. Check out the submission guidelines, or explore a few recipe tips, and let us know what’s growing at your table.
