Creamy Parsley And Pistachio Fettuccine

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt
• 1 lb fettuccine pasta
• 3/4 cup heavy cream
• lemon, grated peel
• 1 lemon, juice of
• 1 cup packed flat leaf parsley
• 1/3 cup grated parmigiano-reggiano cheese
• 1/4 cup shelled natural pistachio nut, lightly toasted
• 1 large garlic clove (grated or finely chopped)
• 3 tablespoons extra virgin olive oil
• pepper

Recipe

• 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.
• 4 mix in the lemon juice.
• 5 with the machine on, blend in the olive oil until combined.
• 6 place the pesto in a large pasta bowl; season with salt and pepper.
• 7 stir in the hot cream mixture, add the pasta and toss.