Parsley-Pistachio Fettuccine

with roasted red peppers, spinach, and baguette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy, Tree Nuts

A note about serious food allergies

If you're not adding nuts to your pasta, that's just crazy. This unforgettable pasta dish shows you how to make your own pistachio pesto flavored with roasted garlic and tossed with al dente fettuccine. Along with spinach, roasted red peppers, and homemade garlic bread, this is a fresh and flavorful veggie pasta that comes correct.

In Your Box (serves 2)

  • 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
  • Nutrition (per serving)

  • Calories
    791
  • Carbohydrates
    93g
  • Fat
    42g
  • Protein
    19g
  • Sodium
    912mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    1

    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.

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    2

    Prepare the Ingredients

    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.

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    3

    Make the Pesto

    Place roasted garlic in a small mixing bowl and mash 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.

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    4

    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 pepper.

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    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 prepared baking sheet and bake until golden brown, 5-7 minutes. While baguettes toast, combine cooked pasta, vegetables, and pesto in pot used to cook the vegetables.

  • Parsley-Pistachio Fettuccine with roasted red peppers, spinach, and baguette
    6

    Plate the Dish

    Place a serving of tossed pasta on a plate. Garnish with remaining parsley and serve with toasted baguette.