Creamy Parsley And Pistachio Fettuccine

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.

2. 2

   While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.

3. 3

   Using a food processor, puree the parsley, cheese, nuts and garlic.

4. 4

   Mix in the lemon juice.

5. 5

   With the machine on, blend in the olive oil until combined.

6. 6

   Place the pesto in a large pasta bowl; season with salt and pepper.

7. 7

   Stir in the hot cream mixture, add the pasta and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.