Preparation Time: 20-25 minutes
	1 cup red onion, cut into narrow wedges 1/4 cup olive oil (or may use oil from sun dried tomatoes) 2 Tbsp. fresh garlic, minced 1 ½ Tbsp. flour 1 cup dry white wine 1 cup Sunkist® California Pistachios Kernels 1 cup sun dried tomatoes, julienne-cut and packed in olive oil 1/2   cup Kalamata olives, pitted and halved 1/4 cup fresh basil, chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, minced 1 (12-oz.) pkg. fettuccine noodles, cooked according to package directions 1 cup Parmesan cheese, shaved
	In large skillet, sauté onions in oil until onions are tender. Add garlic and sauté an additional minute. Stir flour into onion mixture. Add wine and stir until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, olives, basil, oregano and parsley and cook until heated through. Gently fold in cooked pasta. Top with Parmesan cheese and serve immediately. Makes 4 servings.

Mediterranean Pasta with White Wine, Sun Dried Tomatoes and Pistachios