How to salt and roast pistachios? I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted.

I presume I would do this in a conventional oven. I like to roast them a few pounds at a time.

At what temperature and for how long, and what is the best way to lightly salt them? 

I have a perforated pizza pan which might be good for roasting them since it would allow air to flow around the pistachios, providing even heat.
To get the salty effect you're looking for, soak the pistachios in a brine before roasting.