The combination of lemon and pistachio makes a bright, crisp springtime pasta dish. The fresh pop of lemon zest, topped with crunchy bits of pistachio nuts comes together with a luxurious, creamy sauce.
Rich, heavy pastas make hearty meals but sometimes the weather, or the occasion, calls for a nice light dinner.
One of my favorite meals is a pillowy soft ravioli with a silky lemon sauce sprinkled with pistachios. To recreate the dish into a simple weeknight dinner, I’m using fettuccini and preparing a pan sauce enriched with cream cheese and blended pistachios.
Other types of pasta may be used, but the sauce adheres nicely to the wide, flat fettuccini. Try something different next time you think about making traditional spaghetti and consider this recipe, full of flavor and texture.
Enjoy food made fresh!
Lemon-Pistachio Fettuccini
12 ounces dry fettuccini 2 cups milk, dairy or plant based 4 ounces cream cheese, dairy or plant based 1 whole lemon, zested, then cut into wedges ½ cup shelled pistachios, divided 1 teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon avocado or olive oil 3 cloves garlic, minced Fresh parsley or basil leaves for serving Cook fettuccini noodles per package instructions. Reserve ½ cup pasta cooking water when you drain the fettuccini.
In a high-speed blender, blend milk, cream cheese, half of the lemon zest, and half of the pistachios with salt and pepper until smooth. Set aside.
In a large skillet, heat oil over medium heat and add garlic. When it begins to sizzle, stir in the blended mixture and reserved pasta water. Whisk and reduce heat to medium-low. Cook, stirring occasionally for 7 to 8 minutes until the mixture thickens.
Add cooked pasta to the sauce and toss to coat. Serve with a portion of remaining lemon zest and pistachios. Sprinkle with fresh herbs, as desired, and squeeze a wedge of lemon over each serving. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
