Lemon Pistachio Pasta
Preparation
STEP 1
Bring a large pot of salted and peppered water to a boil, and cook pasta until al dente, about 10-12 minutes.
STEP 2
Meanwhile, in a large bowl, whisk together olive oil, lemon juice and Parmesan cheese.
STEP 3
Drain the pasta (do not rinse), reserving the cooking liquid. Then whisk ½ cup of the cooking liquid into the olive oil mixture and toss with pasta, adding more liquid if needed.
STEP 4
Season with salt and pepper to taste and garnish with lemon zest, pistachios and more salt and pepper.
Prep time: 10 minutes
Cook time: 12 minutes
Serves: 6-8
*Estimate Only
Ingredients
- 1 pound fettuccini or spaghetti
- ½ cup extra virgin olive oil
- 2 tablespoons lemon juice (from 2 medium lemons)
- 1 cup Parmesan cheese, grated
- 2 teaspoons lemon zest (from 2 medium lemons)
-
- ½ teaspoon Pereg Salt, or to taste purchase
-
-
- ½ teaspoon Pereg Black pepper, or to taste purchase
-
- ½ cup Unsalted Pistachios, toasted and chopped
Like the recepie? Add all associated ingredients to your bag
