Creamy Parsley And Pistachio Fettuccine

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
662
FAT
114%
CHOL
76%
SOD
15%

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Ingredients for 4 servings

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

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