Creamy Parsley & Pistachio Fettuccine

Tonight I tried out a new recipe from my new Rachael Ray cookbook - The Big Orange Book - for creamy parsley and pistachio fettuccine. It was very tasty and I'll definitely make this one again. It'll be a quick work-night meal since I have lots of the parsley-pistachio pesto in the freezer... though I did make it fresh tonight since I am still trying to use up tons of parsley that continues to thrive in the garden. Kevin enjoyed this, too... and didn't even complain about spinach noodles! :) According to the cookbook, this is supposed to make you want to make out... we weren't really affected by it in that way, though. I'll update with a pic later.


Creamy Parsley and Pistachio Fettuccine

salt
1 pound fettuccine pasta (I used spinach fettuccine)
1 lemon
3/4 cup heavy cream (I just used 2% milk)
1 packed cup fresh flat-leaf parsley
1/4 cup shelled natural pistachios, lightly toasted
1/3 cup grated Parmigiano-Reggiano
1 large garlic clove, grated or minced
3 Tablespoons EVOO
black pepper
(I added about 2 cups of chopped grilled chicken that I had in the freezer)

Bring a large pot of water to a boil. Salt it, add the pasta, and cook to al dente.

Zest the lemon and combine it with the cream in a small sauce pan. Heat over medium-low until hot but not boiling.

Place the parsley, nuts, cheese, and garlic into a food processor. Squeeze the zested lemon into the bowl. Turn the processor on and stream in the EVOO with the motor running to make a pesto.

Drain the pasta.

Place the pesto in the bottom of a large pasta bowl and season with salt and pepper. Stir the hot cream into the pesto, then add the hot pasta and toss to combine (I also added my grilled chicken). Adjust the salt and pepper.