Sunday, March 9, 2008
1 shallot, diced fine
6 garlic cloves, sliced
6 TBLS olive oil
2/3 cup pistachio nuts, chopped
2 TBLS each fresh parsley, basil & rosemary
1/2 cup marinara sauce (optional)
salt, pepper to taste
1 lb tagliatelle pasta
juice of half a lemon
freshly grated romano cheese
Sautee shallot and garlic in a large skillet five minutes. Add pistachio nuts, herbs and seasoning. Add marinara sauce (opt) Heat for 3 minutes more.. cover, and keep warm.
Cook the tagliatelle pasta al dente.. drain, but reserve 2 TBLS of the cooking liquid and add it to the garlic & herbs. Squeeze the juice of 1/2 lemon over all and toss all together & serve with crusty bread, fresh garden salad and of course some Lambrusco. Enjoy!