Creamy Parsley and Pistachio Fettuccine

While it appears as if we haven't been cooking alot lately, that couldn't be further from the truth. I have been cooking and baking up a storm. Unfortunately, everything has either tasted like crap or was a big flop. And, I certainly don't want to blog about that.

The recipe below comes from Rachael Ray's magazine. This is the second Rachael Ray recipe I have ever made. The first one being the aforementioned "crap." Actually, to give her credit, the first recipe was one that was sent in by a reader and was not hers. Still, she did publish it.

Creamy Parsley and Pistachio Fettuccine
1 pound fettuccine pasta
3/4 cup heavy cream
Grated peel and juice of one lemon
1 cup packed flat-leaf parsley
1/3 cup grated Parmigiano-Reggiano cheese (I used Parmesan)
1/4 cup shelled natural pistachio nuts, lightly toasted
1 large clove garlic, grated or finely chopped
3 tablespoons of extra-virgin olive oil

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. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.

4. Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.

The lemon gives the sauce a fresh zip. We served it w/ lemon-garlic grilled chicken. As Rachael would say, Yum-o!

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