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

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    1 Total Reviews

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    • 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
    47%
    Total Fat 34.6 g
    53%
    Saturated Fat 13.6 g
    68%
    Cholesterol 148.8 mg
    49%
    Sodium 168.4 mg
    7%
    Total Carbohydrate 68.0 g
    22%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.0 g
    4%
    Protein 18.4 g
    36%

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