Ingredients: ¼ cup pistachios, shelled and salted,¼ cup basil,¼ cup basil,¼ cup tarragon,2 garlic cloves,3 tablespoons extra virgin olive oil,8 ounces pasta (I used penne),1/3 cup reserved pasta water,1/3 cup heavy cream,½ teaspoon lemon zest,1 teaspoon lemon juice
Instructions:
- Place pistachios, basil, tarragon, and garlic cloves in the bowl of a food processor.Pulse.Slowly pour in the olive oil while the food processor is still running.Set pesto aside.Bring a large pot of salted water to boil, and make the pasta according to the package directions.Be sure to reserve 1/3 cup of the pasta water before draining.In a large saute pan over medium-low heat, mix the pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice.Once everything has been heated, add the cooked pasta to the pan and toss to coat.
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