Fettuccine with Pistachio-Mint Pesto and Tomoatoes
By á-40712
Even my picky 2 year old loves this one! It's great served warm as an entree or cold as a side dish.
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Ingredients
- 1/2 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley
- 1/4 cup plus 4 tsp unsalted, shelled, dry roast pistachios, divided
- 3 tbsp evoo
- 1/4 tsp pepper
- 1 garlic clove
- 9 oz fettuccine (but spaghetti or angel hair works just as well)
- 12 cherry tomatoes, halved
- 1 oz shaved parmesan or romano cheese (but the powdery stuff works in a pinch)
Details
Cooking time 20mins
Preparation
Step 1
Combine mint, parsley, 1/4 cup pistachios, olive oil, sprinkle kosher salt, pepper, garlic to a food processor.
Pulse until coarsely chopped.
Cook pasta according to directions omitting salt or fat.
Drain pasta reserving 1/4 cup of the cooking liquid.
Combine pesto with reserved cooking liquid in a large bowl, stirring with a whisk.
Add past to the bowl, toss well to coat.
Gently fold in tomatoes.
Coarsely chop remaining pistachios and add to pasta.
Top with the cheese.
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