I am a sucker for pasta. Ok, I know the carbs aren’t that great for you, but nothing screams comfort food to me more than a big bowl of noodles. My husband, a bit more health conscious than I, does limit me to one pasta dish a week. But believe me, I always make the one I am allowed – and it generally comes on a Thursday night with a bottle of wine. Starting a few years ago, this Thursday pasta and wine night has now become a tradition, celebrating the fast approaching weekend.
I love this recipe because it works well in the summer, when you might not be in the mood for baked pasta or a heavy tomato sauce. The pistachio pesto gives is a very unique flavor, brightened up with a light citrus freshness.
This one come from Rachael Ray, who seems to be a pasta lover like myself. This recipe is verbatim, however I throw in fresh pasta instead of dried, something I tend to do whenever I get the chance!
CREAMY PARSLEY AND PISTACHIO FETTUCCINE
1 pound fettuccine pasta
3/4 cup heavy cream
Grated peel and juice of 1 lemon
1 cup packed flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
1/4 cup shelled natural pistachio nuts, lightly toasted
1 large clove garlic, grated or finely chopped
3 tablespoons extra-virgin olive oil (EVOO)
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 EVOO 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.