Fettuccine With Pistachio-Mint Pesto and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another delicious recipe from Cooking Light Magazine. Lots of flavor! Ingredients:
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 |
Directions:
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.
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