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.
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Michael kevin tv
[email protected]This recipe was a waste of time and ingredients.
Tammie Mitchell
[email protected]I followed the recipe exactly but the dish didn't turn out well. I'm not sure what went wrong.
Bossman Murrey
[email protected]The fettuccine was overcooked and the sauce was too runny.
Sri Panchor
[email protected]This dish was a bit too salty for my taste.
Heels4ever Col
[email protected]I would have liked the sauce to be creamier, but overall it was a good dish.
Mimi Mafora
[email protected]The creamy parsley sauce was a bit bland, but the pistachios added a nice crunch.
Nykyriah Imani
[email protected]This fettuccine dish was a bit too rich for my taste, but it was still very good.
Sandile Bengu
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the creamy parsley sauce and the crunchy pistachios.
Saqibkhattak Saqibkhattak
[email protected]This recipe was easy to follow and the results were fantastic. The creamy parsley sauce was rich and flavorful, and the pistachios added a nice crunch.
Aziz Adat
[email protected]I'm not a huge fan of parsley, but I loved it in this dish. The sauce was creamy and flavorful, and the pistachios added a nice crunch.
Niko Nikoo
[email protected]I followed the recipe exactly and it turned out amazing. The sauce was so flavorful and the pistachios added a nice touch of texture.
Joy Sheikh
[email protected]This fettuccine dish was an absolute delight! The combination of creamy parsley sauce, crunchy pistachios, and tender fettuccine was pure perfection.