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Creamy Parsley and Pistachio Fettuccine

Posted by on Aug. 17, 2011 at 2:02 AM
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 I got this in an e-mail from Rachael Ray...

Creamy Parsley and Pistachio Fettuccine

  • 4 Servings
  • Prep 15 min
  • 15 10 25

    Ingredients

    • 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

    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. 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.

    Be real and unashamed.  Even of your faults.  -Amy Bloom

    by on Aug. 17, 2011 at 2:02 AM
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