Pistachio Pasta

Ingredients:

• 6 oz whole wheat spaghetti
• 12 oz Pacific’s organic low-sodium vegetable broth
• 1/3 cup shelled raw pistachios
• 1 cup hot water
• 2 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1/2 lemon, juiced
• salt and black pepper to taste
• 2 sprigs of fresh basil leaves

Garnish: chopped raw pistachios and fresh basil leaves

Directions:

1. Soak raw pistachios in hot water for a minimum of an hour.
2. Cook spaghetti in heated low-sodium vegetable broth as per manufacturer’s instructions.
3. Add soaked raw pistachios in a blender with some of it’s liquid. Blend into a smooth paste.
4. Heat a medium non-stick skillet on low. Once the pan is heated, add extra virgin olive oil.
5. Sprinkle in minced garlic and red pepper flakes. Fry on very low heat until perfumed, about 2 minutes.
6. Add pistachio paste and stir to combine.
7. Throw in spaghetti and lemon juice. Stir it all up.
8. Increase heat to medium and use leftover vegetable-pasta broth if more liquid is needed. Check for seasonings — adjust for salt & black pepper to taste.
9. Cook for 2 minutes and sprinkle some fresh basil leaves just before plating.
10. Remove from heat and serve immediately garnished with lemon wedges, chopped raw pistachios and more fresh basil leaves.