Creamy Parsley And Pistachio Fettuccine Food

CREAMY PARSLEY AND PISTACHIO FETTUCCINE

Steps:

• 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 EVOO 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. Tip How-to: Pour the flour onto a work surface and shape into a mound. Form a deep, wide well in the center and add the eggs. Beat the eggs lightly with a fork, then gradually work in the flour, moving from the inside of the well in a circular motion. Set the dough aside, clean and flour the work surface, then knead the dough until smooth and elastic, about 10 minutes. Shape the dough into a ball, dust with more flour and wrap with plastic wrap. Let rest for at least 30 minutes. Divide the dough into 6 equal pieces and cover. On a floured work surface, flatten 1 dough piece. Using a pasta machine, feed the dough through the widest setting, then feed through the same setting 3 more times. Change to the second-widest setting and feed the pasta sheet through twice. Repeat this pattern until you reach the thinnest setting, lightly dusting with flour as necessary, then feed the pasta sheet through once; lay the pasta sheet on a lightly floured kitchen towel. Repeat with the remaining dough pieces. Let the pasta sheets dry, about 10 minutes. Set the pasta machine to the flat noodle setting and feed the sheets through the machine. Transfer the cut pasta to kitchen towels.

PISTACHIO CREAM PASTA

Steps:

• In a skillet, saute mushrooms in butter.
• Add cream and basil and heat through.
• Pour sauce over hot pasta and mix thoroughly.
• Add spinach, Parmesan and Swiss cheeses, pistachios.
• Season to taste with salt and pepper.
• Toss to mix well.

FETTUCCINE WITH PISTACHIO-MINT PESTO AND TOMATOES

Steps:

• Combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.
• Cook fettuccine according to package instructions, omitting salt and fat. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. Add pasta to bowl; toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 teaspoons pistachios. Top pasta evenly with romano cheese and chopped pistachios.

CREAMY PARSLEY AND PISTACHIO FETTUCCINE

Steps:

• 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.