Creamy Parsley And Pistachio Fettuccine - cooking recipe

Ingredients

salt
1 lb fettuccine pasta
3/4 cup heavy cream
lemon, grated peel
1 lemon, juice of
1 cup packed flat leaf parsley
1/3 cup grated parmigiano-reggiano cheese
1/4 cup shelled natural pistachio nut, lightly toasted
1 large garlic clove (grated or finely chopped)
3 tablespoons extra virgin olive oil
pepper

Preparation

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.