Creamy Parsley and Pistachio Fettuccine Rachael Ray   From Every Day with Rachael Ray August 2008 SERVES 4 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 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) Pepper 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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