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Fettuccine with Pistachio-Mint Pesto and Tomatoes

Photo: Johnny Autry; Stylist: Cindy Barr
Yield Serves 4 (serving size: 1 cup)
We love this dish with pistachios, but for a less expensive alternative, try walnuts. Save the smallest mint leaves for a pretty, delicate garnish.


  • 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)

Nutrition Information

  • calories 371
  • fat 19.1 g
  • satfat 4.5 g
  • monofat 9.9 g
  • polyfat 2.5 g
  • protein 12.3 g
  • carbohydrate 40.1 g
  • fiber 3.7 g
  • cholesterol 45 mg
  • iron 2.6 mg
  • sodium 463 mg
  • calcium 115 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit