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Roasted Pistachio Pasta
- 1 jar Vero Gusto Calabrian Marinara sauce
- 1 lb Barilla spaghetti
- 1 shallot, chopped
- 1/2 cup basil leaves
- 1 cup water
- 1/2 cup toasted pistachios, roughly chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Boil water and cook spaghetti according to package instructions.
- Sauté shallots with olive oil over medium heat for 3-4 minutes.
- Add basil leaves, stir in Vero Gusto and water. Simmer for 5 minutes.
- Drain pasta and toss with sauce. Add toasted pistachios.
- Serve immediately with basil leaves and olive oil to taste.
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