Roasted Pistachio Pasta
6 portionsWhat you will need
1 jar Vero Gusto® Calabrian Marinara Sauce
1 lb Barilla Spaghetti
.5 oz Fresh Basil Leaves (1/2 cup)
1 Shallot
½ cup shelled Roasted Pistachios
1 cup Water
2 Tbsp Olive Oil
Salt
Black Pepper
(Nutritional facts 285 calories, 10.27 g fat, 41.09 g carbohydrates, 9.58 g protein, undefined mg cholesterol, 494 mg sodium)How to cook
1
2
Gather and portion all ingredients.
3
Pick the basil leaves off of the stem by pinching between your fingers.
4
Stack the basil leaves with the largest leaf on the bottom. Roll the leaves into a log and chop into thin strips.
5
Cut the stem side of the shallot off, cut in half, and then remove the papery skin.
6
Cut into the open face of the shallot with the knife parallel to the cutting board keeping the root side intact. Then cut into slices. Turn and chop.
7
Roughly chop the roasted pistachios.
8
Cook the pasta according to package instructions.
9
Save 1 cup of pasta water and then drain the pasta through a colander.
10
Add the olive oil to a soup pot and heat over medium high heat. Add shallot and saute for a few minutes.
11
Pour the Vero Gust® Calabrian Marinara Sauce into the pot with the shallot.
12
Add the pasta water and stir to combine. Simmer for 5 minutes.
13
Stir the pasta and sauce together.
14
Add the chopped pistachios and basil, leaving a little bit for garnish.
15
Season the pasta to taste with salt and pepper.
16
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