Fettuccine with Pistachio-Mint Pesto and Tomatoes

Fettuccine with Pistachio-Mint Pesto and Tomatoes Recipe
Photo: Johnny Autry; Stylist: Cindy Barr
We love this dish with pistachios, but for a less expensive alternative, try walnuts. Save the smallest mint leaves for a pretty, delicate garnish.


Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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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