Fettuccine with Pistachio, Mint and Tomatoes from Cooking Light
Community Recipe from
- 1/2 cup(s) fresh mint leaves
- 1/2 cup(s) fresh flat-leaf parsley
- 1/4 cup(s) unsalted, shelled, dry-roasted pistachios divided
- 4 teaspoon(s) unsalted, shelled, dry-roasted pistachios divided
- 3 tablespoon(s) extra-virgin olive oil
- 5/8 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1 large clove(s) garlic
- 1 (9oz) package(s) refrigerated fettuccine
- 12 cherry tomatoes
- 1 ounce(s) 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 pasta 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 the bowl; toss well to coat. Gently fold in the cherry tomatoes. Coarsely chop the remaining pistachios. Top pasta evenly with pecorino Romano cheese and the chopped pistachios.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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