Fettuccine with Pistachio-Mint Pesto and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup fresh mint leaves |
1/2 cup fresh flat-leaf parsley leaves |
1/4 cup plus 4 teaspoons unsalted, shelled dry-roasted pistachios, divided |
3 tablespoons extra-virgin olive oil |
5/8 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 large garlic clove |
1 (9-ounce) package refrigerated fettuccine |
12 cherry tomatoes, halved |
1 ounce fresh pecorino romano cheese, shaved (about 1/4 cup) |
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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