Creamy Parsley and Pistachio Fettuccine

"Pasta with lemon cream and pesto! Recipe is from Rachael Ray."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
  • While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.
  • Using a food processor, puree the parsley, cheese, nuts and garlic.
  • Mix in the lemon juice.
  • With the machine on, blend in the olive oil until combined.
  • Place the pesto in a large pasta bowl; season with salt and pepper.
  • Stir in the hot cream mixture, add the pasta and toss.

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Reviews

  1. 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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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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