Lemon, Kale & Pistachio {Gluten-Free} Spaghetti

Aaaaaaaaaaahhhhh lemon! Whichever the lemon, the classic yellow one, the lime green one or the bergamot version I really discovered this winter, I’m just a GREAT fan of lemon during the day (in the morning for example) and in many of my dishes. Lemon is just loaded with beautiful qualities and virtues. Taken during meals, it’s going to be help you digest better. Between meals, it’s gonna play the role of a huge cleaner of the entire body. The juice of one lemon diluted in tepid water when you get out of bed in the morning and before any meal, helps for example cleans your liver, your breath and your complexion. This citrus fruit contains a huge amount of vitamin C, potassium, calcium and phosphorus. It’s a great antioxidant with antiviral and antibacterial properties. When you eat lemons, try to favor the ones with a firm skin (they properties will be stronger) and above all, organic ones; Try not to eat the seeds of non- organic lemons as they do tend to concentrate all the chemicals and pollutants. Ingredients:

  • 300g gluten-free spaghetti
  • 50g chopped pistachios
  • 2 kale leaves
  • 2 tbsp olive oil
  • 2 large handful chopped parsley leaves
  • the juice and the zest of two organic lemons
  • 1 onion, peeled and sliced thinly
  • 1 small garlic clove (with the seed removed), chopped thinly
  • 100g organic butter
  • Guérande salt and pepper
  • grated parmesan to serve


  1. Preheat your oven to 300°F
  2. Remove the kale leaves central stem with a knife and cut them into small bits (size of the future kale chips)
  3. Brush the kale leaves with the olive oil and place them in an oven dish
  4. Let them roast till they are slightly golden
  5. In a pan, fry the onions and the garlic till they are golden
  6. Pour the juice and zest of the two lemons in a pan and let the mixture simmer for 2 minutes. Season to taste and add the butter. Stir till you get an homogeneous mixture
  7. Meanwhile cook the pasta  ‘al dente’. Drain them and put them back in the pan with the lemon and butter sauce; Mix well and add the fried onions and garlic; Mix again
  8. Serve the pasta, adding the kale chips, the chopped fresh parsley and pistachios