Ingredients
3/4 lb fettuccine pasta
1/2 cup pistachio nuts, toasted and chopped
2 teaspoons olive oil
1 zucchini, halved lengthwise and sliced 1/4 inch pieces
6 asparagus spears, trimmed and cut into 1/2 inch pieces
1/2 teaspoon kosher salt
1 cup frozen peas, thawed
1 cup heavy cream
1 cup grated parmesan cheese
juice of 1 lemon
2 cups shredded rotisserie chicken
1 cup basil leaves, chopped
Instructions
- Bring a pot of water to a boil and season with 2 tablespoons of kosher salt.
- Heat a medium non-stick skillet over medium heat and toast pistachios for 2-3 minutes. Remove and set aside to cool.
- Heat oil in the same skillet over medium heat and cook the zucchini and asparagus for 3-4 minutes, season with salt. Add peas and stir for 1 minute. Remove green vegetables into a bowl.
- Add pasta to the pan along with the cream, paremsan and lemon juice. Toss to combine all ingredients. Add back in the green vegetables with the rotisserie chicken and toss again. Stir in chopped basil.
- Roughly chop pistachios and sprinkle into the pan.
- Serve in 4 bowls. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
