Mediterranean Pasta with Pistachios

• 2 cups onion, cut into narrow wedges
• 4 tablespoons olive oil (may use oil from tomatoes)
• 2 tablespoons garlic, finely chopped
• 2 tablespoons garlic, finely chopped
• 1 1/2 cups dry white wine
• 1 cup sun-dried tomatoes (packed in olive oil)
• 1 cup roasted pistachios, shelled
• 1 tablespoon dried basil;   1 tablespoon dried oregano;   1/2 cup minced fresh parsley
• 1 cup grated parmesan cheese
• 8 oz. Angel hair pasta (capellini), broken up

In 12-inch skillet, sauté onions in oil until cooked through (5-10 minutes). Add garlic and sauté 1 more minute Stir in flour; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley and heat through. Add pasta to boiling water and cook until tender (3-5 minutes). Drain. Combine pasta with warm sauce, garnished with cheese and extra parsley. Serves 4.

Sauteed Scallops with Pistachios

• 4 tablespoons unsalted butter
• 1 clove garlic, finely chopped
• 1 ½ tablespoons finely chopped shallot
• 1 ½ pounds scallops*
• ¼ cup lemon juice
• ½ cup roasted pistachios, shelled and peeled **
• salt and pepper to taste

Over medium heat, melt butter in a large skillet. Add garlic, shallots and scallops, and sauté for 3 to 5 minutes, until scallops are opaque. Add the lemon juice and pistachios, and toss to mix well. Heat through and season with salt and pepper. Garnish with lemon slices. Serves 4 to 6.

*Bay scallops can be left whole; sea scallops should be cut in half. **To shell and peel pistachios, drop the shelled nuts into boiling water 3 to 5 minutes. Drain, remove shells and skins, and allow the nuts to dry.