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.

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)

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.