Chocolate Fettuccine with Raisins and Pistachios
  1. In a heated saute pan, begin by sauteing Raisins and Pistachios in olive oil until raisins are soft. Add salt, pepper and reduce heat.
  2. Place fresh Fettuccine in a large pot of boiling salted water for 3-5 min for al dente. Drain pasta and transfer to the pan with raisins. Add some of the pasta water if too de glaze. Add chopped mint and serve. Top with fresh soft cheese and drizzle of olive oil.