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 In-shell American pistachios
2 pounds Tomatoes
2 tablespoons Chopped fresh sage leaves
1 tablespoon Sugar
1/2 cup Pitted ripe olives, cut into wedges
12 ounces Penne pasta
3 quarts Boiling salted water
1 pound Monkfish or other firm white fish filets
Salt and pepper
Shell pistachios (to get 1/2 cup) and chop coarsely. Toast in a pan, stirring until they start to give a fragrant aroma. Drop tomatoes into boiling water, and when skins split, drain and run under cold water. Pull off skins, discard seeds and chop tomatoes coarsely. Sauté shallots in tablespoon oil for 1 minute. Add olives, pistachios and salt and pepper to Sauté fish in oiled skillet for a few minutes on each side or until just cooked through. Serve fish and pasta with sauce spooned over.