Vegetable Tagliatelle with Turmeric and Pistachio Butter
Peel garlic and chop finely. Core chile pepper and chop finely. Peel the onions and cut into wedges. Rinse okra.
Heat oil in a pot and sauté garlic, chile pepper and onions. Add okra and sauté. Season with salt and pepper. Pour in broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes.
Cook pasta according to package directions in plenty of boiling salted water until al dente. Toast pistachios in a pan without adding fat, until they are fragrant. Add butter and allow to melt. Stir in turmeric. Drain vegetables and pasta and toss with the pistachio turmeric butter. Arrange on plates and serve immediately.