Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 tablespoons Butter
Medium yellow onion, cut into thin wedges
¼ cup Each green, yellow and red bell peppers, finely diced
2 tablespoons Minced garlic
¼ pound Prosciutto, sliced 1/8-inch thick and diced
1 cup Roasted/salted American pistachios, coarsely chopped
1-½ teaspoons Rosemary, crumbled
½ cup Extra virgin olive oil
4 servings Hot cooked penne (or other short, tubular pasta)
Crumbled blue cheese
Melt butter in skillet. Add onion and sauté until nearly tender. Place bell peppers, garlic, prosciutto, pistachios, rosemary and olive oil in skillet. Continue cooking, stirring until hot and sautéed. Add crumbled blue cheese; spoon over hot pasta.