Pasta with Asparagus and Pistachios
Great as the main dish for that once a week meatless dinner or as a side dish to your favorite dinner.
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces dry spaghetti pasta
3 tablespoons olive oil - divided use
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped California pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice
- Bring a small pan of water to the boil, add the asparagus and time for 1 minute. Rinse with cold water, drain and set aside.
- Cook the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
- In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook 2 minutes.
- Drain the spaghetti and add to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 370; Total Fat (g) 16; Saturated Fat (g) 2.5; Monounsaturated Fat (g) 10; Cholesterol (mg) 2; Sodium (mg) 90; Potassium (mg) 320; Total Carbohydrate (g) 48; Dietary Fiber (g) 3; Protein (g) 11.
Recipe provided courtesy of the California Pistachio Commission.