Thin angel hair noodles are tossed with garlic oil, toasted breadcrumbs, pistachios, and arugula to make this unique and flavorful dish. It’s an easily customizable dinner recipe that can quickly be made vegan or gluten-free.
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Quick and easy pasta recipes are my life right now. Angel hair noodles with arugula and pistachio fit right in!
This recipe is ready in under 20 minutes and uses just a handful of (mostly) pantry ingredients. Bread crumbs and pistachios get toasted for maximum flavor, oil gets infused with garlic and chili flakes, and fresh lemon zest and juice brightens everything up.
This is a great go-to for busy weeknights when you don’t feel like cooking. I love how light angel hair pasta feels while still enjoying what is basically a mountain of pasta!
- Angel hair pasta
- Olive oil
- Panko bread crumbs
- Salt + pepper
- Crushed red pepper flakes
- Parmesan cheese (optional)
How to make angel hair noodles with arugula and pistachio
- Boil pasta according to package directions
- Toast breadcrumbs and pistachios in olive oil until golden brown
- Heat olive oil, garlic, and crushed red pepper flakes until the garlic is golden
- Add lemon zest
- Toss pasta with breadcrumbs, garlic oil, and arugula
- Top with parmesan cheese
Top tips for cooking this angel hair pasta recipe
How to get perfectly toasted bread crumbs and nuts
Make sure you stir your bread crumbs and pistachios as they toast. They can easily burn if you take your eyes off them, or toast unevenly if left to sit too long.
Can I use the same pan used for the breadcrumbs for the garlic oil?
Yes, as long as you have removed all the breadcrumbs and nuts from the pan you can reuse this pan for the garlic oil without fully cleaning it.
Is angel hair pasta the same as capellini?
Angel hair pasta (also known as capelli d’angelo) is slightly thinner than capellini pasta. Both are thin, long cut pasta and can be used in this recipe interchangeably.
How to get perfectly cooked angel hair pasta
Angel hair pasta cooks quickly. Be sure to check the box for recommended cooking times and use a timer to keep an eye on it.
Save time with shelled pistachios
I love using store bought shelled pistachios for this recipe, so I don’t need to spend a ton of time removing the shells. I do find the flavor of pistachios in the shell to be better, so if you don’t mind taking the time (or have lots of little hands in your family to help remove shells!) that is also an option.
Tips for customizing
- Skip the breadcrumbs, use gluten-free breadcrumbs, or swap them for more pistachios
- Choose a vegetarian friendly parmesan cheese, or leave it off entirely to keep this pasta vegan
- Use flavored pistachios for an extra flavor punch
- Swap the arugula for another leafy green such as spinach or mustard greens
More easy pasta recipes
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Garlic and Broccoli Pasta
- Lemon Anchovy Spaghetti
Angel Hair Noodles with Arugula and Pistachio
- 1 pound angel hair pasta
- 6 tablespoons olive oil, divided
- 1 cup whole wheat panko bread crumbs
- ½ cup shelled roasted and salted pistachios, chopped
- Coarse kosher salt and freshly ground black pepper
- 3 garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper
- Zest and juice of one lemon
- 3 cups firmly packed arugula
- Parmesan cheese, (optional)
- Set a large pot of water on to boil and cook the pasta according to package directions.
- Meanwhile, in a large skillet, combine 1 tablespoon olive oil with bread crumbs and pistachios, stirring to coat evenly. Place the pan over medium heat and toast, stirring, until the breadcrumbs are golden brown, about 10 minutes. Transfer the mixture to a small bowl and season with salt and pepper.
- In the same pan, heat the remaining 5 tablespoons olive oil over medium low heat. Add the garlic and crushed red pepper and allow to cook gently, stirring, until the garlic is a pale blonde color, about two minutes. Add the lemon zest and remove from the heat.
- When the pasta is done cooking, drain and return to the pot. Combine with the breadcrumb mixture, garlic oil, and arugula, tossing to coat the pasta completely and wilt down the greens. Serve with a squeeze of lemon juice and a sprinkling of Parmesan cheese if desired.