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    You are in: Home / Recipes / Creamy Parsley and Pistachio Fettuccine Recipe
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    Creamy Parsley and Pistachio Fettuccine

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lainey6605's Note:

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

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on January 27, 2009


      I made this from Rachael Ray's "Big Orange Book" last night. This was so delicious! It resembled a creamy pesto alfredo sauce. The subtle hint of lemon was wonderful. After the "pesto" was made, I added it into the saucepan with the heavy cream mixture. (Next time, I made add another clove of garlic.) I also sprinkled the finished pasta with chopped pistachios. The one thing I noticed with this dish is that it needs a lot of salt to fully bring all the flavors out. I'm not sure whether the leftovers will hold well (like other "alfredo" sauces) because they dried up a little when I put the leftovers in the fridge. Despite that, this is a great recipe. I look forward to this making this recipe again and for others!!

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    Nutritional Facts for Creamy Parsley and Pistachio Fettuccine

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 650.7
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 13.6 g
    Cholesterol 148.8 mg
    Sodium 168.4 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 1.3 g
    Sugars 1.0 g
    Protein 18.4 g

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