Fettuccine with Pistachio-Mint Pesto and Tomatoes Recipe

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Fettuccine with Pistachio-Mint Pesto and Tomatoes
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Ingredients:

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 the package directions, 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 pecorino Romano cheese and chopped pistachios.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 961.13 Kcal (4024 kJ)
Calories from fat 571.49 Kcal
% Daily Value*
Total Fat 63.5g 98%
Cholesterol 36.1mg 12%
Sodium 1690.69mg 70%
Potassium 2933.56mg 62%
Total Carbs 77.48g 26%
Sugars 25.97g 104%
Dietary Fiber 24.58g 98%
Protein 23.35g 47%
Vitamin C 181.4mg 302%
Vitamin A 5.9mg 197%
Iron 713.8mg 3966%
Calcium 476.8mg 48%
Amount Per 100 g
Calories 93.24 Kcal (390 kJ)
Calories from fat 55.44 Kcal
% Daily Value*
Total Fat 6.16g 98%
Cholesterol 3.5mg 12%
Sodium 164.01mg 70%
Potassium 284.58mg 62%
Total Carbs 7.52g 26%
Sugars 2.52g 104%
Dietary Fiber 2.38g 98%
Protein 2.27g 47%
Vitamin C 17.6mg 302%
Vitamin A 0.6mg 197%
Iron 69.2mg 3966%
Calcium 46.3mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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