4 Serves
30 Mins
In a food processor, combine the pistachios, fresh basil, tarragon, and garlic cloves. Pulse until the mixture is finely chopped.
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FrenchVitamin E
5 mg / 15 mgVitamin K
42 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
289 µg / 400 µgCalcium
116 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
525 mg / 4,700 mgSodium
22 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, emulsified consistency. Set the pesto aside.
Bring a large pot of water to a boil, add salt, and cook the pasta according to the package instructions until al dente. Before draining, carefully reserve 1/3 cup of the starchy pasta water.
In a large saute pan over medium-low heat, whisk together the prepared pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice until well combined and warmed through.
Add the cooked pasta to the pan and toss thoroughly to ensure every strand is evenly coated in the creamy pistachio sauce.
35
g39
g21
g
Italian