Parsley-Pistachio Fettuccine

Ingredients

• 4 Garlic Cloves
• 5 oz Fettuccine Pasta
• 12 Parsley Sprigs
• 1 Mini Baguette
• 4 oz Roasted Red Peppers
• 2 oz Roasted Pistachios
• ¼ tsp. Red Pepper Flakes
• 4 oz Baby Spinach
• Olive Oil
• Salt Pepper
• baguette lengthwise and slice each half on an angle,
• creating four wedges. Coarsely chop roasted red
• crush pistachios.

Instructions

1. 1

   Cook Within: When mashing garlic, you can use the tines of a fork to mash as well as a spoon. If you’re really ambitious, you can break out the mortar and pestle that’s collecting dust on your shelf (but that’s not Pistachios are one of the oldest nuts known to man. Humans have been eating them for over 9,000 years and they are one of only two nuts mentioned in the Bible. Bonus

2. 2

   Roast Garlic and Cook Pasta: Halve garlic and place on a small sheet of foil. Toss garlic with ½ tsp. olive oil and enclose foil into a pouch. Place directly on oven rack and roast until garlic is golden brown and tender, 12-15 minutes. Leave in pouch and set aside. Once water is boiling, place pasta in pot and cook until al dente, 9-11 minutes. Drain pasta in colander and rinse with cold water to stop cooking process. Set pasta aside and reserve pot; no need to wipe clean.

3. 3

   Cook the Vegetables: Heat 2 tsp. olive oil in pot used to cook pasta over medium heat. Add roasted red peppers and spinach to hot pot. Cook until spinach is wilted, 1-2 minutes. Remove from burner. Season with a pinch of salt and

4. 4

   Mince parsley, both stems and leaves. Halve: baguette lengthwise and slice each half on an angle, creating four wedges. Coarsely chop roasted red peppers. Use the bottom of a pot or pan to coarsely crush pistachios.

5. 5

   Toast Baguette and Toss Pasta: Drizzle baguette wedges with ½ tsp. olive oil. Season with a pinch of salt and pepper. Place wedges on 5-7 minutes. While baguettes toast, combine cooked pasta, vegetables, and pesto in pot used to cook the

6. 6

   Make the Pesto: into a coarse paste with the bottom of a spoon. Add pistachios, parsley (reserve a pinch for garnish), red pepper flakes (to taste), 3 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Mix with a fork until thoroughly combined. Set aside.

7. 7

   Plate the Dish: Place a serving of tossed pasta on a plate. Garnish with remaining parsley and serve with toasted recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Most is added to pesto, and a pinch garnishes dish. way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if desired. the recipe before you start–we promise it will be time Ƀ Bring a medium pot of lightly salted to a boil Ƀ Place a colander in the sink

8. 8

   Mince parsley, both stems and leaves. Halve