Creamy Parsley and Pistachio Fettuccine

Recipe & picture courtesy of Rachael Ray

Serves 4

  • 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
  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.

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