Lemon- pistachio fettuccine is a bright, crisp dish

12 ounces dry eggless fettuccine 2 cups milk, dairy or plant-based 4 ounces cream cheese, dairy or plant-based 1 whole lemon, zested, then cut into wedges cup shelled pistachios, divided 1 teaspoon salt teaspoon ground black pepper 1 tablespoon avocado or olive oil 3 cloves garlic, minced

Fresh parsley or basil leaves for serving

Cook fettuccine

per package instructions. Reserve cup pasta cooking water when you drain the fettuccine.

In a high-speed blender, blend milk, cream cheese, half of the lemon zest, and half of the pistachios with salt and pepper until smooth. Set aside.

In a large skillet, heat oil over medium heat and add garlic. When it begins to sizzle, stir in the blended mixture and reserved pasta water. Whisk and reduce heat to medium-low. Cook, stirring occasionally for 7 to 8 minutes until the mixture thickens.

Add cooked pasta to the sauce and toss to coat. Serve with a portion of remaining lemon zest and pistachios. Sprinkle with fresh herbs, as desired, and squeeze a wedge of lemon over each serving. Makes 4 servings.