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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

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