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.