Lemon Pistachio Orzo with Arugula

Bright, fresh, and easy—this Lemon Pistachio Arugula Pasta combines backyard lemons, greens, and pantry staples for a quick, luxurious weeknight meal.

Some of the best recipes aren’t found in cookbooks, they’re shared from one home kitchen to another. This one comes to us from Emily, a friend in Winter Park, Florida, who submitted this delicious, lemony pasta dish as part of The Grow Community Cookbook initiative and I had the honor of testing and photographing this recipe for them.

It’s a perfect example of how fresh, seasonal ingredients, especially those harvested right from the backyard, can come together for a quick but luxurious weeknight meal.

While Emily’s original recipe is vegetarian, I tested it at home using plant-based butter from Miyoko’s and dairy-free pecorino from Violife with great results. Whether you’re a seasoned home cook or just exploring seasonal cooking, this is a must-try.

Why You’ll Love This Recipe

• Easy to make in under 30 minutes

• Bright citrus flavor balanced by toasty pistachios and creamy cheese

• Flexible and customizable (plant-based swaps included!)

• A true community-sourced gem

Ingredients You’ll Need

• 1 pound orzo pasta

• 4 tablespoons plant-based butter

• 2 tablespoons olive oil

• 1 lemon

• 1 cup pistachios, roughly chopped

• 1–2 tablespoons minced garlic, to taste

• 8 ounces fresh arugula

• 1 cup grated plant-based parmesan

• Red pepper flakes, optional

How to Make It

Step 1:

Bring a large pot of salted water to a boil and cook orzo according to package instructions.

Step 2:

While the pasta is cooking, melt the plant-based butter and olive oil in a skillet over medium heat. Add chopped pistachios and toast until lightly golden.

Step 3:

Add garlic, lemon zest, and the juice from half the lemon. Stir and let simmer.

Step 4:

Add 1 cup of pasta water to the skillet and bring to a simmer. Season with salt and pepper.

Step 5:

Drain the orzo lightly and add it to the skillet. Stir in pecorino and mix until creamy and well combined.

Step 6:

Fold in arugula and stir until just wilted. Taste and adjust lemon, salt, and pepper as needed.

Step 7:

Serve warm with extra pecorino, red pepper flakes, and cracked black pepper, if desired.

Final Thoughts

Recipes like this remind us that good food and good community go hand in hand. Huge thanks to Emily in Winter Park for sharing this flavorful, foolproof dish with us. If you have a favorite family recipe, seasonal staple, or kitchen tradition you'd love to share, we want to hear from you! Visit lifeatthegrow.com/cookbook to submit your recipe and be featured in their community cookbook.