1 lb. short-cut pasta (such as strozzapreti, gemelli, or penne rigate)
4 tbsp. olive oil
2 large shallots, finely chopped
4 cloves garlic, thinly sliced or chopped
1 to 1 1/2 tsp. crushed red pepper
1 cup chicken or vegetable stock
2 lb. fresh spinach, stemmed and coarsely chopped, or 2 heads escarole, coarsely chopped
Freshly grated or ground nutmeg
3 to 4 tbsp. chopped preserved lemon
Juice of 1 small lemon (about 3 tbsp.)
EVOO, for drizzling
½ cup pistachios (I like Sicilian pistachios), toasted and chopped
Grated Pecorino-Romano, for serving
Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until 1 to 2 minutes shy of the package directions.
Meanwhile, in a large skillet, heat the oil, four turns of the pan, over medium. Add the shallots and garlic; season with salt and crushed red pepper. Cook, stirring often, until tender, 3 to 4 minutes. Add the stock. Bring to a simmer. Add the spinach; season with nutmeg.
Drain the pasta; add to the spinach with the preserved lemon and lemon juice. Toss until the pasta absorbs the stock and finishes cooking, 1 to 2 minutes. Drizzle with EVOO. Top with the nuts and Pecorino-Romano.