Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Asparagus tips and pieces cut into 1-inch slices
8 ounces Spaghetti
3 tablespoons Olive oil, divided
1/4 cup Chopped green onion
1 teaspoon Minced shallot
1 teaspoon Minced garlic
1/2 cup Coarsely chopped, natural American pistachios
1/4 cup Chopped parsley
2 tablespoons Freshly grated Parmesan cheese
1 tablespoon Lemon juice
Bring a small pan of water to the boil, add the asparagus and time for 1 minute. Rinse with cold water, drain and set aside.
Cook the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook two minutes.
Drain the spaghetti and add to the pan. Stir in the pistachios, parsley, parmesan and lemon juice.