Angle Hair Pasta and Pistachios

by Connie Bednar
(New Jersey)

I work with a lot of young people. One of the young girls asked me why I had never invited her over to visit. I immediately invited her to dinner the following Sunday.

She accepted and then informed me "Oh, by the way, I'm a vegetarian." When I got home I told Paul we were going to have a dinner guest on Sunday. "Paul, Jen's a vegetarian, what are you going to cook?" He came up with the following recipe that we all loved.


Angle Hair Pasta and Pistachio


20 ounces of unsalted pistachio nuts ( half left whole, half chopped)
1 lb angle hair pasta (cook to package directions)
1 cup of softened butter
Chopped fresh parsley
salt and pepper to taste


As the water starts to boil for the pasta, place the nuts both whole and chopped into a dry frying pan.

Allow the nuts to heat up. When you add the pasta to the boiling water also add the softened butter and chopped parsley to the nuts.

Stir the pistachios occasionally, salt and pepper to taste.

When the pasta is done drain and pour into an extra large bowl.

Pour the pistachio sauce over the pasta. Mix very well and serve.

Paired with a tossed salad and a Chardonnay wine with a buttery flavor this meal was a winner!