1 Review

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!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
I_Can_Only_Bake January 27, 2009
Creamy Parsley and Pistachio Fettuccine