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Pistachio Fettuccine

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Serves 4


9 oz Buitoni Fettuccine
1/2 cup heavy whipping cream
1/2 stick unsalted butter, cut into pieces
1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus additional for garnish
1 cup chopped Pistachios
2 tablespoons Italian parsley, chopped
1/2 teaspoon black pepper
1/4 teaspoon salt


  1. Cook fettuccine in a pot of boiling salted water until al dente, per instructions on package. Reserve 1/2 cup cooking water, then drain pasta.
  2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium heat, adding the black pepper and salt.
  3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce; toss. Add more cooking water if necessary.
  4. Toss fettuccine with chopped pistachios just before serving.
  5. Garnish with chopped Italian parsley.
Course: Side
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