Buttered Pasta with Chopped Pistachios

Ingredients

• 1 stick Darigold butter, clarified*
• 1/2 cup coarsely chopped shelled pistachios
• 1/4 cup chopped shallots or onion
• 1/4 cup diced pancetta (optional)
• 1 box (14.5 oz) spaghettini pasta, cooked according to package directions
• 1-1/2 cups halved cherry tomatoes (optional)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

Combine clarified butter, pistachios, shallots and pancetta in skillet over medium-high heat; stir fry until nuts are lightly toasted and shallots are translucent. Remove from heat; add hot pasta, tomatoes, Parmesan cheese and parsley; toss to mix well. Serve hot or warm. Makes 4 servings.

Tip: Serve on 8 to 10 small plates as appetizer.

*Microwave Clarified Butter: Place 1 stick (1/2 cup) Darigold butter in microwave-safe measuring cup. Cook in microwave oven at MEDIUM (50 percent) power 1-1/2 to 2 minutes, until butter is melted and foamy on top. Remove and set aside; allow solids to sink to bottom of cup. Skim remaining solids from top. Pour off clarified butter from solids at bottom of cup. Discard foam and milk solids. Makes about 6 tablespoons clarified butter.