• Salt
• 1 pound fettuccine pasta
• 3/4 cup heavy cream
• Grated peel and juice of 1 lemon
• 1 cup packed flat-leaf parsley leaves
• 1/3 cup grated Parmigiano Reggiano cheese (a generous handful)
• 1/4 cup shelled natural pistachio nuts, lightly toasted
• 1 large clove garlic, grated or finely chopped
• 3 tablespoons extra virgin olive oil (EVOO)
• Pepper

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.

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