Pasta with Garden-fresh Pistachio Cream Sauce

Pasta with Garden-fresh Pistachio Cream Sauce

 

Yield

2 servings

Ingredients

1 cup Cream or half-and-half

½ cup Tightly packed fresh basil leaves, chopped

¼ teaspoon Salt

⅛ teaspoon White pepper

¾ cup Coarsely chopped, natural American pistachios, divided

½ cup Carrots, cut into thin strips (1½ inch x ¼ inch)

½ cup Zucchini, cut into thin strips (1½ inch x ¼ inch)

½ pound Fettuccini, cooked

Instructions

Combine cream, basil, salt and pepper in 4-cup glass measure. Place in microwave; cook on MEDIUM (50% power) 15 minutes or until mixture is thickened and slightly reduced. Remove from oven; stir in ½ cup pistachios and set aside. Place 2 connected white paper towels on counter. Spoon carrots and zucchini directly over perforation in center. Fold over both sides and the ends to enclose vegetables. Place on microwave-safe plate, perforated side up. Pour ¼ cup water over towel to moisten. Place in microwave; cook on HIGH 2 minutes. Carefully pull open perforation. Add carrots and zucchini to cream sauce. Serve over hot cooked pasta and sprinkle with remaining pistachios.

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