Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

We love this dish with pistachios, but for a less expensive alternative, try walnuts. Save the smallest mint leaves for a pretty, delicate garnish.

Laraine Perri
Recipe by Cooking Light July 2013

Gallery

Credit: Johnny Autry; Stylist: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

371 calories; fat 19.1g; saturated fat 4.5g; mono fat 9.9g; poly fat 2.5g; protein 12.3g; carbohydrates 40.1g; fiber 3.7g; cholesterol 45mg; iron 2.6mg; sodium 463mg; calcium 115mg.
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