California Grown Gourmet Pistachios

Vegetable Pasta With Turmeric Pistachio Butter

¾ pound Fresh Okra or small zucchini
2 tablespoons Olive oil
2 Medium red onion (1 pound), cut in narrow wedges
1 Large red chile pepper, seeded and minced
1 Large garlic clove, minced
1 cup Vegetable stock
12 ounces Fettuccine or large egg noodles
1 1/3 cups Whole shelled American pistachios
¼ cup Butter or margarine
½ teaspoon Turmeric

Rinse okra, trim away stems then cut into halves of quarters. If using zucchini, trim away stems, then cut into finger-sized sticks. Heat oil in skillet, add okra or zucchini, onions, and chile and sauté gently about four minutes. Add garlic and stock. Cover and simmer for 15 minutes. Cook pasta in kettle of boiling water for 14 minutes or until al dente. In another pan, toast pistachios until fragrant. Add butter and let it melt. Mix in turmeric until blended. Drain pasta. Toss pasta, vegetables and pistachio turmeric butter together and serve promptly. Yield: 4 servings.

Courtesy American Pistachio Growers