Linguine with Saffron and Pistachios

Ingredients

Fresh parsley

1/4 cup, finely chopped

Parmesan cheese

1/2 cup, grated

Salt and pepper

to taste

Pistachios

1 cup, shelled and roughly chopped

White wine

1 cup

Saffron threads

1/2 teaspoon

Garlic

3 cloves, minced

Olive oil

2 tablespoons

Linguine

1 pound

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and saffron threads. Sauté for 1-2 minutes until the garlic is golden and the saffron releases its color and aroma.
3. Pour the white wine into the skillet, increase the heat to medium-high and bring to a simmer. Cook for 2-3 minutes, until the wine has reduced by half.
4. Add the cooked linguine to the skillet, along with a splash of the reserved pasta water. Toss well to ensure the pasta is thoroughly coated in the saffron sauce.
5. Add the chopped pistachios, season with salt and pepper, and toss again to combine. If the pasta seems dry, add a little more pasta water.
6. Serve the pasta hot, garnished with a generous sprinkle of grated Parmesan cheese and a scattering of chopped fresh parsley.