Italian

Creamy Parsley and Pistachio Fettuccine is for Dinner.

Creamy Parsley and Pistachio Fettuccine takes 15 minutes to prepare.

Creamy Parsley and Pistachio Fettuccine takes 15 minutes to cook.

Creamy Parsley and Pistachio Fettuccine makes 4 servings.

The ingredients for Creamy Parsley and Pistachio Fettuccine are:

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

Here is how you make Creamy Parsley and Pistachio Fettuccine:

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.Number of Servings: 4Recipe submitted by SparkPeople user CALITOMUTIGER.

The nutritional information for Creamy Parsley and Pistachio Fettuccine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 439.0

• Total Fat: 21.0 g
• Cholesterol: 9.8 mg
• Sodium: 304.6 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 4.4 g
• Protein: 14.3 g

Creamy Parsley and Pistachio Fettuccine is Italian cuisine.

The dietary needs meet for Creamy Parsley and Pistachio Fettuccine is Vegetarian