Creamy Parsley and Pistachio Fettuccine

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Total Time
15 mins
15 mins

Pasta with lemon cream and pesto! Recipe is from Rachael Ray.

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  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.
  4. Mix in the lemon juice.
  5. With the machine on, blend in the olive oil until combined.
  6. Place the pesto in a large pasta bowl; season with salt and pepper.
  7. Stir in the hot cream mixture, add the pasta and toss.