Mediterranean Pasta with American Pistachios | American Pistachio Growers

Ingredients

• 2 cups Onion, cut into narrow wedges
• 2 tablespoons Olive oil (can use oil drained from tomatoes)
• 2 tablespoons Minced garlic
• 1 tablespoon Flour
• 1½ cups Dry white wine
• 1 cup Roasted/salted American pistachios
• 1 cup Sun dried tomatoes, packed in olive oil
• 1 tablespoon Dry basil
• 1 tablespoon Dry oregano
• ½ cup Minced fresh parsley
• 1 cup Grated Parmesan cheese
• 8 ounces Angel hair pasta (capellini), broken