Creamy Lemony Pistachio Pesto and Spinach Fettuccine
As per usual, my Lenten abstinence from meat leads me to develop quick and satisfying vegetarian dinners. I love a good pesto, who doesn't? It's super fast to whip up in the food processor and offers the possibility of nearly endless variations of nuts, hard cheeses, leafy herbs, and olive oil. I threw this together in about ten minutes start to finish.
- 1 lb. fresh spinach fettuccine noodles
- 1 c. heavy cream
- zest and juice of 1 lemon
- 2 large garlic cloves, peeled
- 1 large bunch of Italian parsley leaves
- 1 c. dry roasted pistachio nuts
- salt and pepper to taste
- 1/2 c. grated Parmesan cheese, plus extra for sprinkling
- 1/4 c. olive oil
Bring a large pot of water to a boil. Meanwhile, put cream and lemon zest in a small pot over low heat. Stir and heat cream until warmed, but not boiling. Mince garlic cloves in food processor. Add nuts, parsley, lemon juice, and Parmesan cheese to food processor and pulse until ground into a thick paste. With machine running, add olive oil and blend until combined. Season with salt and pepper.
When water has come to a boil, add noodles and cook according to package directions. Fresh noodles boil very quickly- usually 1-2 minutes. Drain noodles and place in a large boil. Toss with pesto and warmed cream until noodles are evenly covered. Divide among plates and sprinkle with additional grated Parmesan. Quick and easy vegetarian goodness. Enjoy!