Creamy Parsley and Pistachio Fettuccine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pasta with lemon cream and pesto! Recipe is from Rachael Ray. Ingredients:
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 |
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.
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.
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