Mix up a traditional pesto with pistachios! This quick recipe is ready in under 30 minutes.
Ingredients:
- 1 pound fettuccine pasta
- ¾ cup heavy whipping cream
- 1 lemon (zested and juiced)
- 1 cup flat parsley leaves (packed)
- ½ cup pistachios (no shells, lightly roasted)
- 2 cloves of garlic (minced or grated)
- 2 tablespoons extra virgin olive oil
- ⅓ cup grated parmesan
- salt and pepper (to taste)
Directions:
- Cook pasta according to package instructions.
- While pasta cooks, heat heavy whipping cream and lemon zest over medium heat in a small pot, stirring occasionally.
- Toast pistachios on a baking sheet for 2-3 minutes, if desired.
- Add parsley, parmesan, pistachios, garlic, lemon juice and pistachios in a food processor or blender. Pulse until combined.
- While the food processor or blender is running, add olive oil. Blend until smooth.
- Place the pesto in a large bowl. Slowly stir in cream and lemon zest mixture until smooth and blended completely. Salt and pepper to taste.
- Drain pasta and add to bowl with pesto sauce. Toss to combine. Serve immediately. Garnish with a sprinkle of parmesan and chopped parsley if desired.
