Here’s another recipe from the cookbook I won from the auction to help the shelter I volunteer for. This recipe was great! But I mean, really, how can you go wrong with cream, nuts, and cheese?? This was super easy (even though I had to shell all those pistachios- couldn’t find any that had already been shelled). Even my 3 year old liked it!
Creamy Parsley & Pistachio Fettuccine
(Rachel Ray’s Big Orange Book)
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)
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 EVOO 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.