Prep 20 mins
Cook 15 mins
Got this from my Oregon Jr. League cookbook, which has proven to be a recipe goldmine. Haven't tried it yet, but it is on my list. It sounds wonderful!
- 2 garlic cloves, minced
- 1⁄4 cup onion, minced
- 2 tablespoons olive oil
- 1⁄2 cup pistachio nut, coarsely chopped
- 1⁄4 cup olive, chopped
- 1⁄4 cup parsley, minced
- 1 teaspoon lemon juice
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon basil, crushed
- 8 ounces pasta, cooked and drained
- 1⁄3 cup parmesan cheese, grated
- In a large saucepan, saute garlic and onion in oil until the onion is tender. Add nuts, olives, parsley, lemon juice, pepper, basil and pasta. Toss and heat over medium heat for 2 to 3 minutes. Add parmesan cheese, toss again and serve.
A great blend of flavours! I used kalamata olives, angel hair pasta, and - because Sue L had found this a little dry - I doubled the lemon juice (I also added about half a teaspoon of lemon zest) and added about a tablespoon of white wine, so mine wasn't dry at all, but it was VERY tasty! Thanks for sharing this recipe, CaliforniaJan! It's certainly a recipe I'll happily make again.
I loved the combinations of flavors in this, although I thought the pasta was a bit dry even after adding 3 tablespoons of melted butter. Made for Photo Tag. Thanks for sharing- ~Sue