Fettuccine With Pistachio-Mint Pesto and Tomatoes
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 118.29 ml fresh mint leaves
- 118.29 ml fresh flat-leaf parsley
- 59.14 ml pistachios, dry roasted and unsalted
- 19.71 ml pistachios
- 44.37 ml extra-virgin olive oil
- 3.08 ml kosher salt
- 1.23 ml fresh ground black pepper
- 1 large garlic clove
- 255.14 g package fettuccine (refrigerated)
- 12 cherry tomatoes, halved
- 28.34 g fresh pecorino romano cheese, shaved
directions
- 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.
- 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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RECIPE SUBMITTED BY
DailyInspiration
United States