Creamy Parsley and Pistachio Fettuccine

Name: Creamy Parsley and Pistachio Fettuccine Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Salt; 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); Pepper

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

Salt 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) Pepper

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving