Tuesday, May 28, 2013
Pistachio Pesto Fettuccine
Austin and I didn't carbo-load before the 10k yesterday, unless you count eating chocolate chip cookies as carbo-loading. Maybe if we had, I wouldn't have been so scared that I was going to pass out right after the finish line. I heard that 125 people had to be assisted by the paramedics at some point during the race (mostly due to the heat) - I really didn't want to be one of those people.
PISTACHIO PESTO FETTUCCINE
1 lb. fettuccine
1 c. heavy cream
1 c. fresh flat-leaf parsley (packed)
1/4 c. shelled, unsalted pistachios
1/3 c. parmesan
1 garlic clove
3 Tbsp. olive oil
salt & pepper
1. Cook pasta according to package instructions.
2. While pasta is cooking, combine cream and zest of lemon in a small saucepan. Heat over medium-low until hot (do not let it boil).
3. Place parsley, nuts, cheese and garlic in food processor. Add lemon juice. Stream in olive oil while the food processor is running to make the pesto.
4. Place pesto in a large serving bowl and season with salt and pepper. Stir in the hot cream mixture, then add the hot pasta.