Fettuccine with Pistachio Pesto

I discovered this recipe in La Cucina Italiana, and made slight adaptations based on ingredients I had on hand.

Many have been asking me to share or translate the recipe. So, here it is.

What’s interesting about the pistachio mixture is that there is no use of garlic or onion. And although the final product appears creamy, there is no cream in the recipe either.

I must admit, when I first made the pistachio pesto “cream” I tasted it and was unsure about this culinary endeavor. However, once I tossed it in with the pasta, the flavor blend somehow rounded out to a deep silky taste. I assume the starch from the pasta did something chemically to alter the pistachio mixture. Whatever the case, this is definitely a dish I will make again.