This was interesting and different. I might squeeze a couple of drops of lemon in the pesto next time. The meal was split 3 ways and was just enough. I didn't bother with the chopped nuts on top. I'd make it again.DD suggested adding some tomato sauce to the pesto to change it up a bit too.
Fettuccine with Pistachio-Mint Pesto and Tomatoes
We love this dish with pistachios, but for a less expensive alternative, try walnuts. Save the smallest mint leaves for a pretty, delicate garnish.
More From Cooking Light
- Calories: 371
- Fat: 19.1g
- Saturated fat: 4.5g
- Monounsaturated fat: 9.9g
- Polyunsaturated fat: 2.5g
- Protein: 12.3g
- Carbohydrate: 40.1g
- Fiber: 3.7g
- Cholesterol: 45mg
- Iron: 2.6mg
- Sodium: 463mg
- Calcium: 115mg
- 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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