This is a very quick recipe, so you can start boiling water for the pasta. While the water heats up, place 2 oz (60 g) of pistachios in a mortar (set aside the remaining 0.7 oz/20 g to chop for garnish). Begin crushing the pistachios, slowly adding the olive oil, then add the Parmesan cheese. Season with salt and black pepper, and continue to grind until you have a pesto.

In a large skillet where you'll toss the pasta, melt a pat of Irish butter over low heat. Once melted, add a splash of pasta cooking water and the saffron.

A note about the butter: Why Irish butter? Because it's noticeably better. It has a more yellow color than regular butter, which indicates the cows are grass- and hay-fed, resulting in higher nutritional quality. It's made using a centrifuge method, making it healthier and tastier. Plus, it's easy to find at a reasonable price.

When the water boils, salt it and add the fettuccine.
When the pasta is al dente, toss it in the melted butter for the last two minutes of cooking, then add the pistachio pesto so the fettuccine absorbs all the flavors.

Serve and garnish with the chopped pistachios.