Creamy Parsley And Pistachio Fettuccine
Pasta with lemon cream and pesto! Recipe is from rachael ray.
Steps
Bring a large pot of water to a boil , salt it , add the pasta and cook until al dente.
Drain.
While the pasta is working , in a small saucepan , warm the cream and lemon peel over medium heat.
Using a food processor , puree the parsley , cheese , nuts and garlic.
Mix in the lemon juice.
With the machine on , blend in the olive oil until combined.
Place the pesto in a large pasta bowl.
Season with salt and pepper.
Stir in the hot cream mixture , add the pasta and toss.
Ingredients
salt, fettuccine pasta, heavy cream, lemon, lemon, juice of, flat leaf parsley, parmigiano-reggiano cheese, pistachio nut, garlic clove, extra virgin olive oil, pepper