How to Make It
Bring 2 inches of water to a boil in a medium saucepan over medium-high. Place a steamer basket in pan. Add eggs to steamer basket; cover and cook 6 minutes. (Cook 8 minutes for hard yolks.) Gently transfer eggs to an ice water bath; let stand 3 minutes. Drain and set aside.
Combine pistachios and lemon zest in a small bowl; set aside. Bring stock and 3 cups water to a boil in a medium saucepan. Turn off heat, leaving saucepan on burner.
Heat oil in a large skillet over medium. Add pasta to skillet; cook, stirring often, until toasted, 6 to 7 minutes. Add 2 cups stock mixture to skillet; bring to a boil over high. Cook, stirring often, until most of liquid is absorbed, 5 to 10 minutes. Repeat once with 2 cups stock mixture. Finish with 1 1/2 cups stock mixture, and cook, stirring often, until pasta is tender and liquid is absorbed, 5 to 10 minutes. Reserve remaining 1/2 cup stock mixture.
Whisk together lemon juice, mustard, salt, pepper, and remaining 1/2 cup stock mixture in a large bowl. Add pasta, and toss to coat. Add kale-spinach mix; stir until greens begin to wilt. Divide pasta evenly among 4 shallow bowls. Peel eggs, and halve lengthwise; place 2 halves in each bowl. Sprinkle evenly with pistachio-lemon mixture.