- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 439.0
- Total Fat: 21.0 g
- Cholesterol: 9.8 mg
- Sodium: 304.6 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 4.4 g
- Protein: 14.3 g
Creamy Parsley and Pistachio FettuccineSubmitted by: CALITOMUTIGER
Introductioneasy dinner any night of the week easy dinner any night of the week
1 pound fettuccine pasta
3/4 cup heavy cream
Grated peel and juice of 1 lemon
1 cup packed flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
1/4 cup shelled natural pistachio nuts, lightly toasted
1 large clove garlic, grated or finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
2. While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.
3. Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.
4. Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.
Number of Servings: 4
Recipe submitted by SparkPeople user CALITOMUTIGER.