Italian-style pistachio pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | Yellow onion, cut into thin wedges | |
| ¼ | cup | Green bell peppers, finely diced |
| ¼ | cup | Red bell peppers, finely diced |
| 2 | tablespoons | Garlic cloves, minced |
| ¼ | pounds | Prosciutto, sliced 1/8-inch thick, diced |
| 1 | cup | Natural pistachios, coarsely chopped |
| 1½ | teaspoon | Rosemary, crumbled |
| ½ | cup | Extra virgin olive oil |
| 4 | cups | Cooked penne-type pasta, hot |
| 1 | ounce | Blue cheese, crumbled |
Directions
Melt butter in skillet. Add onion ans saute until nearly tender. Add bell peppers, garlic, prosciutto, pistacios, rosemary and olive oil to skillet. Continue stirring until hot and sauteed. Add crumbled blue cheese; spoon over hot pasta.
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