Fettuccine With Pistachio-mint Pesto And Tomatoes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup fresh mint leaves
• 1/2 cup fresh flat-leaf parsley
• 1/4 cup pistachios, dry roasted and unsalted
• 4 teaspoons pistachios
• 3 tablespoons extra-virgin olive oil
• 5/8 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 large garlic clove
• 1 (9 ounce) package fettuccine (refrigerated)
• 12 cherry tomatoes, halved
• 1 ounce fresh pecorino romano cheese, shaved

Recipe

• 1 combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.
• 2 cook fettuccine according to package instructions, omitting salt and fat. drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. add pasta to bowl; toss well to coat. gently fold in cherry tomatoes. coarsely chop remaining 4 teaspoons pistachios. top pasta evenly with romano cheese and chopped pistachios.