Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 Mediterranean Pasta with Pistachios 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 pistachios 1 cup sun-dried tomatoes, packed in olive oil 1 tablespoon dry basil 1 tablespoon dry oregano 1/2 cup minced fresh parsley 1 cup freshly grated Parmesan cheese 8 ounces angel hair pasta, broken up In 12 inch skillet, saute onions in oil for 5 to 10 minutes or until cooked through. Add garlic and saute 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. Drain. Combine pasta and sauce, sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired. Serves 4. -- Char Haz charrem -- http://www.fastmail.fm - A no graphics, no pop-ups email service Quote Link to comment Share on other sites More sharing options...
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