Pistachio Fettuccine

Simple
Simple
Simple
Simple
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8
Ingredients
eco
1926
kcal

Have you tried our Pistachio Fettuccine? This deliciously nutty dish is the perfect dinner recipe, guaranteed to impress whoever you're making it for!

Start cooking ➞

Serves

4

Ingredients

For the pesto

<item-todo-done>100g pistachios<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 bunch of basil<item-todo-done><item-todo-done>80g green olives<item-todo-done><item-todo-done>80g artichokes<item-todo-done><item-todo-done> olive oil - to combine<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>


For the pasta

<item-todo-done>400g fettuccine pasta<item-todo-done>


To serve

<item-todo-done> fresh basil leaves<item-todo-done><item-todo-done> Pinch of pistachios - chopped<item-todo-done>

Before you start

Saucepan** **| Powerful blender | Frying pan 

For the pesto

  • Place the pistachios, basil, artichokes and green olives into a food processor and blitz until it's all broken down into small chunks
  • Juice the lemon and add to the pesto along with a generous helping of salt and pepper
  • Then, switch the blender back on and as it's mixing slowly add the olive oil until it all binds together into a thick paste

For the pasta

  • Bring a saucepan of water to the boil and cook your fettuccine pasta for 2 - 3 minutes
  • Strain the pasta then stir in your pesto, saving a little to top the pasta with later

Time to serve

  • Tip the pasta into a large serving dish and garnish with basil leaves, a dollop of pesto and a few chopped pistachios
£

Cost per portion

0.045
kg

CO2e per portion

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