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1 cup pistachio nuts, shelled roasted unsalted
Grind pistachio nuts and garlic until they reach consistency of a paste. Combine with soy sauce and olive oil.
Heat in skillet until flavors are blended. Toss with rigatoni and scallions.
Posted by Barbara Berner
Nutritional Info Per Serving: N/A
2 cloves garlic peeled
1 tablespoon soy sauce
1 tablespoon olive oil
1/2 pound rigatoni, cooked al dente
1/2 cup scallions (green part only)