Ingredients
½ Pound
Carando Mortadella, Diced
½ Pound
1 pound
Fettuccine
1 pound
1/4 cup
Shallot, Diced
1/4 cup
3 Cloves
Fresh Garlic Cloves, Minced
3 Cloves
1 cup
Pistachios, Shelled & Chopped
1 cup
3 cups
Heavy Cream
3 cups
1 1/2 cups
Parmesan Cheese, Grated
1 1/2 cups
1/4 cup
Fresh Mint, Chopped
1/4 cup
Directions
Cook the fettuccine according to package instructions. Drain and rinse with cold water to stop the cooking. Reserve.
While the pasta is cooking, heat a skillet or Dutch oven large enough to hold the pasta over medium-high heat.
Add the mortadella and render until just beginning to crisp.
Add the shallot and garlic and sauté until tender.
Toast 3/4 of the pistachios in the pan, then add the heavy cream and bring to a simmer.
Add the parmesan, half of the mint, and pasta and toss to combine and heat through.
Transfer to a large serving bowl and garnish with the remaining pistachios and mint.
Serve immediately.
Life is Delicious. Savor It.
