Name: Penne with Pepper And Pistachio Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt and pepper; 3 sm Yellow and red peppers; 4 oz Dried pasta; such as penne; 4 oz Pistachio nuts; ; rigate; 4 Ripe tomatoes; preferably; 1 Red onion; Bay Leaves; 4 tb Grated Parmesan fresh; 2 Peperoncino; 2 tb Olive oil; (2 to 3)

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INGREDIENTS

Salt and pepper
3 sm Yellow and red peppers
4 oz Dried pasta; such as penne
4 oz Pistachio nuts
; rigate
4 Ripe tomatoes; preferably
1 Red onion
Bay Leaves
4 tb Grated Parmesan ; fresh
2 Peperoncino
2 tb Olive oil; (2 to 3)

Servings

INSTRUCTIONS

1. Cut the peppers in half, discard the core and seeds and cut flesh into bite size chunks. 2. Put the tomatoes in a bowl. Cover with boiling water for about 40 seconds then plunge into cold water. Peel off the skins and chop the flesh. Chop the onion. Crush the peperoncino. 3. Heat the oil in a medium saucepan, add onion and peppers and fry until softened. Add the peperoncino, tomatoes, bay leaves, salt and pepper. Cover and simmer for 20 minutes. 4. Meanwhile, cook the pasta in plenty of boiling salted water for about 10 minutes. 5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts and adjust the seasoning. 6. Drain the pasta, stir in the sauce and serve with Parmesan cheese. NOTES : Serve this dish as a starter or part of a main course.

NOTES

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Penne with Pepper And Pistachio Sauce

Salt and pepper 
3 sm Yellow and red peppers 
4 oz Dried pasta; such as penne 
4 oz Pistachio nuts 
  ; rigate 
4  Ripe tomatoes; preferably 
1  Red onion 
  Bay Leaves 
4 tb Grated Parmesan fresh
2  Peperoncino 
2 tb Olive oil; (2 to 3)

1. Cut the peppers in half, discard the core and seeds and cut flesh into  bite size chunks.    2. Put the tomatoes in a bowl. Cover with boiling water for about 40  seconds then plunge into cold water. Peel off the skins and chop the flesh.  Chop the onion. Crush the peperoncino.    3. Heat the oil in a medium saucepan, add onion and peppers and fry until  softened. Add the peperoncino, tomatoes, bay leaves, salt and pepper. Cover  and simmer for 20 minutes.    4. Meanwhile, cook the pasta in plenty of boiling salted water for about       10    minutes.    5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts and  adjust the seasoning.    6. Drain the pasta, stir in the sauce and serve with Parmesan cheese.        NOTES : Serve this dish as a starter or part of a main course.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 4 servings

Calories: 196
Calories from Fat: 130 (66%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.9g
Cholesterol 5.5mg		2 %
Sodium 135.7mg		5 %
Potassium 338.6mg		9 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 7.4g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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