Creamy Parsley and Pistachio Fettuccine

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Nutritional Info
  • 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

View full nutritional breakdown of Creamy Parsley and Pistachio Fettuccine calories by ingredient
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easy dinner any night of the week easy dinner any night of the week
Number of Servings: 4


    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)


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.

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