CREAMY PARSLEY AND PISTACHIO FETTUCCINE
Make and share this Creamy Parsley and Pistachio Fettuccine recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 650.8, Fat 34.6, SaturatedFat 13.6, Cholesterol 148.9, Sodium 168.4, Carbohydrate 68.1, Fiber 1.4, Sugar 1.1, Protein 18.4
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