Creamy Fettuccine Verde

Ingredients

• 2 teaspoons kosher or sea salt, divided
• 1 (1-pound) package fettuccine
• 1 lemon
• 2 cups chopped fresh cilantro or parsley, leaves and stems, divided
• 1½ cups plain 2% Greek yogurt
• 3 large egg yolks
• ½ cup grated Parmesan cheese ½ teaspoon black pepper

Instructions

1. 1Separate the egg yolks, saving the whites for another use, and peel one garlic clove.
2. 2Bring 10 to 12 cups of water to a boil in a large stockpot over high heat, then stir in one and a half teaspoons of salt and the fettuccine.
3. 3Boil the pasta until al dente, stirring occasionally. Carefully scoop out half a cup of the cooking water and set it aside.
4. 4Drain the fettuccine well and return it to the warm pot.
5. 5Grate the zest from the lemon directly into a blender, setting the whole lemon aside for later.
6. 6Add the cilantro, Greek yogurt, egg yolks, peeled garlic clove, and the remaining half teaspoon of salt to the blender. Puree the mixture until completely smooth.
7. 7Pour the pureed sauce over the cooked pasta in the pot. Cook over medium heat for about three minutes, stirring constantly until the sauce thickens and coats the noodles.
8. 8Stir in a few tablespoons of the reserved pasta water if the sauce needs thinning. Remove the pot from the heat.
9. 9Squeeze the juice from half of the lemon into the pasta. Stir in the grated Parmesan cheese and black pepper, then serve immediately with the remaining lemon cut into wedges.
10. 10Pour any remaining pasta cooking water into a glass jar and store it in the refrigerator.
11. 11Keep this starchy water on hand for reheating leftover plain noodles or baked pasta dishes.
12. 12Splash a few tablespoons of the saved water over your leftovers before warming them on the stove or in the microwave.
13. 13Toss the reheated pasta gently so the starchy water can help the sauce stick and restore the original texture.

Nutrition

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