Ingredients:
- 1 cup unsalted & shelled pistachio nuts
- 1 white onion
- 1 small sprig of fresh basil
- 3 tbsp Olive Oil Divine Lemon Fused Extra Virgin Olive Oil
- 2 tbsp Olive Oil Divine Butter Flavored Extra Virgin Olive Oil
- 3 tbsp Olive Oil Divine Mediterranean Lemon Aged White Balsamic Vinegar
- 2 slices prosciutto, chopped
- 1 cup white wine (Richard Childress Vinyards American Riesling is a great choice!)
- 1 cup heavy cream
- 1 tsp Olive Oil Divine Pennsylvania Pepper
- Salt to taste.
- 1 lb Olive Oil Divine Lemon Pepper Linguini
Directions:
- Finely chop pistachios then set aside.
- Finely chop the onion, then sauté it on med-hi heat in a large pan with the Lemon Olive Oil and Butter Olive Oil.
- Start cooking the Linguini in a medium size pot to al dente.
- Add prosciutto to the pan of onions and cook for 30-60 seconds on med-hi heat.
- Add pistachios, then toss & coat all in pan.
- Add wine, then cook for 3 minutes on med-hi heat.
- Add heavy cream, salt and pepper, then cook 3-4 minutes on med-hi heat to reduce the cream, careful not to burn.
- Add Linguini to pan with pistachio mixture, then stir to coat Linguini.
- Plate, then drizzle with Lemon Balsamic.
- Garnish with basil leaves.