| Fettuccine with two-cheese sauce and pistachios |
Tedster made this for me one night when I got home from Paris after visiting my sister. I was supposed to be back in Brighton by 10.30 pm, but because of bloody bloody Eurostar I didn't get in till 1.30 am. He came out in the cold to walk me home from the train station too. What a spunk.
| 150 ml | double cream |
| 40 g | Dolcelatte cheese |
| 40 g | freshly grated parmesan |
| 25 g | shelled pistachio nuts |
| sea salt and freshly ground black pepper |
| 300 g | fettuccine |
| a handful | fresh basil, torn |
Pour the cream into a saucepan and slowly bring to the boil. Reduce the heat, crumble in the Dolcelatte, and stir until melted and smooth. Add the parmesan, and cook over a low heat until thick and smooth, a few minutes only. Roughly chop the pistachio nuts, then add to the sauce and season to taste with salt and pepper.
Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain, then stir in the sauce. Garnish with the basil leaves and serve at once.
Serves 6 as an entree. This is really much better served in small portions, as it is fantastically rich.
From Ursula Ferrigno's Truly Italian.
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