Fettucine with Pistachio Mint Pesto and Tomatoes


  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup plus 4tsp. unsalted, shelled dry-roasted
  • pistachios, divided

  • 3 tbs extra-virgin olive oil
  • 5/8 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 large garlic clove
  • 1 (9 oz.) package of fresh fettucine
  • 12 cherry tomatoes, halved
  • 1 oz. fresh pecorino Romano cheese, shaved (about 1/4 cup)


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. Cook fettucine according to the package directions, omitting salt and fat. Drain fettucine over a bowl, toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 tsp. pistachios. Top pasta evenly with pecorino Romano cheese and chopped pistachios.