Creamy Parsley & Pistachio Fettuccine

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!

rating: 9

Creamy Parsley & Pistachio Fettuccine
(Rachel Ray’s Big Orange Book)

serves 4


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.


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One Response to Creamy Parsley & Pistachio Fettuccine

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