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Spaghetti – Your usual amount for two adult servings; we cook about 175 grams.
3 tbsp Olive oil, divided
1/2 cup Onion, chopped
1/4 cup Sundried tomatoes, thinly sliced*
1/4 cup Olives, chopped
1 Garlic clove, minced
1/8 tsp Black pepper
1/8 tsp Basil, dried
1/2 cup Pistachio kernels, toasted and chopped*
1/4 cup Parsley, minced
2 tsp Lemon juice
1/2 cup Parmesan cheese, grated and divided in half
*If starting with raw shelled pistachio kernels, you can pan toast them over medium heat before beginning this recipe or pop them in a 300°F oven for 20-30 minutes, regularly checking after 20 minutes. Alternatively, start with roasted salted in-shell pistachios and shell enough kernels before beginning the recipe.
*If your sundried tomatoes are too dry and hard, put them in a small bowl and soak them in hot water for a few minutes, then drain them before cooking.
Toast the pistachio kernels if needed.
Bring a pot of water to a boil and cook the pasta according to the package directions.
Preheat your frying pan over medium heat, add the olive oil and coat your pan, then saute chopped onion until translucent with some browning edges. Add the sundried tomatoes, olives, garlic, pepper and basil, and continue to saute for another 5 minutes, until heated through and fragrant. Then add the pistachio kernels, parsley, and lemon juice, and stir everything together.
Drain the pasta and put it back in the pot, toss it with about 1 tbsp of olive oil so the pasta is coated and doesn’t stick. Sprinkle 1/4 cup of the parmesan cheese over the pasta, then add the sauteed mixture from the frypan and toss everything together to combine. Don’t worry about some extra bits of the sauteed mixture ending up on the bottom of the pot, you’ll scoop those bits overtop the noodles after plating.
Plate the pasta into two portions, sprinkle the remaining parmesan cheese overtop the spaghetti, then top it all off with the remaining sauteed mix from the bottom of the pot.
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