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Tuesday, 24 March 2015 00:00

Mediterranean Pasta With Pistachios from Bronte

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Mediterranean Pasta With Pistachios from Bronte

4 servings.

1 cup pistachios from Bronte

1 tablespoon Dry oregano
2 cups Onion, cut into narrow wedges

2 tablespoons Olive oil (can use oil drained from tomatoes)

2 tablespoons Minced garlic
1 tablespoon Flour
1 ½ cups Dry white wine
1 cup Sun dried tomatoes, packed in olive oil
1 tablespoon Dry basil
1 tablespoon Flour


½ cup Minced fresh parsley
1 cup Grated Parmesan cheese
8 ounces Angel hair pasta, broken

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 .
Combine pasta and sauce; sprinkle with cheese and toss lightly.



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