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Cream Cheese and Pistachio Sauce over Five Grain Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Five Grain Fettuccine
  • 2-1/2 tablespoons butter*
  • 8 oz. cream cheese*
  • 1-1/4 cups milk*
  • 3/4 cup shelled, roasted pistachio nuts
  • Fresh basil leaves

*Or use Pappardelle's (11 oz.) Lemon Alfredo Sauce

  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a heated pasta bowl.
  2. Melt the butter in a large sauté pan and add the cream cheese (chopped into small bits). Stir over medium heat until softened. Add the milk and keep stirring until you have a creamy sauce. (-Or- *Use Pappardelle’s (11 oz.) Lemon Alfredo Sauce in place of "*" items.)
  3. Add pasta directly to the large sauté pan with the cream cheese sauce. Stir until the pasta is coated with the sauce.
  4. Sprinkle with pistachio nuts and gently rip a few basil leaves and sprinkle on top.  Serve at once.

From This Recipe

$6.99 | 11 oz. container