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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain. | 2. While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat. | 3. Using a food processor, puree the parsley, cheese, nuts and garlic. | 4. Mix in the lemon juice. | 5. With the machine on, blend in the olive oil until combined. | 6. Place the pesto in a large pasta bowl; season with salt and pepper. | 7. Stir in the hot cream mixture, add the pasta and toss. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
lemon			grated	1.2808	0.4116	0.0486	0.0132
lemon	1			1.2808	0.4116	0.0486	0.0132
flat leaf parsley	1	cup		403.4676	0.0	89.7602	2.2667
parmigiano reggiano cheese	1/3	cup	grated	403.4676	0.0	89.7602	2.2667
pistachio nut	1/4	cup	shelled toasted	172.2	8.3548	6.1992	13.9359
garlic clove	1		grated chopped	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	3	tablespoons		403.4676	0.0	89.7602	2.2667
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.