Mediterranean Pasta with Pistachios

4 servings

Ingredients:
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 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

SAUTE onions in oil in 12-inch skillet 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.

Pasta with Asparagus and Pistachios

4 servings

Ingredients:
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces spaghetti
3 tablespoons olive oil - divided
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice

BOIL the asparagus in a small pot 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.
HEAT 2 tablespoons olive oil in a sauté pan 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.