Creamy Parsley And Pistachio Fettuccine Recipes

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.

Steps:

• In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

Steps:

• In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

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 olive oil 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.

Steps:

• Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
• Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
• Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
• Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
• Start testing the pasta after 10 minutes and cook until it is al dente.
• While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
• Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
• Stir in the lemon rind mixture and cook for 1 minute more.
• Add the parsley and cook, stirring for an additional 3 miutes.
• Add the cream and allow to heat but do not boil as it may curdle.
• Drain the pasta and transfer to a casserole dish.
• Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.