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Pistachio Fettuccine
Serves 4
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Ingredients:
| 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 |
Directions:
- 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.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium heat, adding the black pepper and salt.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce; toss. Add more cooking water if necessary.
- Toss fettuccine with chopped pistachios just before serving.
- Garnish with chopped Italian parsley.
| Course: | Side |
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