Mediterranean Pasta with California Pistachios
An elegant meatless pasta entrée boasting a white wine sauce embellished with sun-dried tomatoes, copious amounts of garlic, Italian herbs, fresh Parmesan cheese and crunchy pistachios. Serve as a light main dish or as a side dish to a main entrée.
2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup natural California pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up
- In 12-inch skillet, sauté onions in oil for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
- Cook pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
- Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of the California Pistachio Commission.