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Creamy parsley and pistachio fettuccine

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Added Jan 19th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Pasta
  • Servings: 4 change
  • Calories per serving: 767
  • Prep Time: 10 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 76738%
Fat 35g54%
Cholesterol 72mg24%
Sodium 190mg 8%
Carbohydrates 92g38%

More facts>>

FoodConnect Nutritionals

Ingredients

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            [d72de093-2c99-2344-d99f-22eeab550a1d] => Array
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                    [title] => pasta, fettuccine, enrich, dry, all brands
                    [ingredientid] => 23122
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                    [quantity] => 1.00
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                    [title_custom] => fettuccine pasta
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                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => heavy cream
                    [componentid] => 0
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            [25aa43a6-d383-5db4-41d1-c81e58dfe325] => Array
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                    [title] => lemons, raw, w/ peel, med
                    [ingredientid] => 20528
                    [ingredientuuid] => 25aa43a6-d383-5db4-41d1-c81e58dfe325
                    [quantity] => 0.00
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                    [title_custom] => Grated peel and juice of 1 lemon
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            [6bdf37c9-53e3-74d4-1d8d-e01e70965f4f] => Array
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                    [title] => herb, parsley, fresh, chpd
                    [ingredientid] => 17989
                    [ingredientuuid] => 6bdf37c9-53e3-74d4-1d8d-e01e70965f4f
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => packed flat-leaf parsley leaves
                    [componentid] => 0
                    [method] => 
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            [f444cf42-7b4f-2414-b5e0-4c7a164e992b] => Array
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                    [title] => cheese, parmesan & romano, grated
                    [ingredientid] => 7434
                    [ingredientuuid] => f444cf42-7b4f-2414-b5e0-4c7a164e992b
                    [quantity] => 0.33
                    [measure] => cup
                    [title_custom] => parmigiano-reggiano cheese,
                    [componentid] => 0
                    [method] => grated, (a generous handful)
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            [54c7e0ac-4853-5cb4-dd8d-8c3e1ba400e9] => Array
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                    [title] => pistachio nuts, raw
                    [ingredientid] => 24401
                    [ingredientuuid] => 54c7e0ac-4853-5cb4-dd8d-8c3e1ba400e9
                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => shelled natural pistachio nuts,
                    [componentid] => 0
                    [method] => lightly toasted
                )

            [2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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                    [title] => garlic, cloves, fresh
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                    [ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => large clove garlic,
                    [componentid] => 0
                    [method] => grated or finely chopped
                )

            [ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
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                    [title] => oil, olive, extra virgin
                    [ingredientid] => 22450
                    [ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
                    [quantity] => 3.00
                    [measure] => tablespoons
                    [title_custom] => extra-virgin olive oil (EVOO)
                    [componentid] => 0
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                )

            [7b888e25-4007-2654-1d38-1cfe0c845908] => Array
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                    [title] => pepper, black
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                    [title_custom] => Pepper
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  • Salt
  • 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 parmigiano-reggiano cheese, grated, (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)
  • Pepper

Recipe Method

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.

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