HEAT THE WATER FOR THE PASTA (at least 4 liters)

PISTACHIO SAUCE

• peel the onions and chop them, finely
• heat the oil and stir fry the onions, gently, until tender
  
• in the mean time, grind the pistachios in a blender: you can keep them coarse, or grind them to a powder. The result will be creamier if you make them into a powder
  
• add the pistachios to the onions and stir on high heat first.
• add the milk, stir, and then reduce the heat. let it bubble for 5-10 minutes.
  

TO COOK THE PASTA, THE ITALIAN WAY...

• add salt to the boiling water (approx 2 tablespoons)
• when the water comes to a boil again, add the pasta and stir. When boiling again, reduce heat.
• cook "al dente". In general I drain the drain the pasta a couple of minutes before what it is written on the package. Keep some of the cooking water.
• add the pasta in the sauce pan, keep the heat on, stir for a minute, adding some water if it feels too dry.
  
• serve hot, with some pepper.
  

THE SALAD - to be served as an appetizer or after the pasta

• clean the salad, discarding damaged leaves
• wash it carefully, rinsing several time with clean water (change the water at least 3 times)
• spin the salad to eliminate excess water
• mix mustard, vinegar, olive oil and some salt to a dressing sauce. Season the salad.
• serve with a small slice a bread

DESSERT

• wash the fruit and serve: a vitamin and mineral rich dessert.