Pistachio Pesto Penne

• 1/4 cup pistachios shelled and salted
• 1/4 cup basil
• 1/4 cup tarragon
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 8 ounces pasta I used penne
• 1/3 cup pasta water reserved
• 1/3 cup heavy cream
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

1. To make the pesto: Place pistachios, basil, tarragon, and garlic cloves in the bowl of a food processor.
2. Pulse.
3. Slowly pour in the olive oil while the food processor is still running.
4. Set aside.
5. Bring a large pot of salted water to boil, and make the pasta according to the package directions.
6. Be sure to reserve 1/3 cup of the pasta water before draining.
7. In a large saute pan over medium-low heat, mix the pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice.
8. Once everything has been heated, add the cooked pasta to the pan and toss to coat.

pistachios, basil, tarragon, garlic, extravirgin olive oil, pasta i, pasta water, heavy cream, lemon zest, lemon juice

Taken from www.yummly.com/recipe/Pistachio-Pesto-Penne-1668812 (may not work)