pistachios, divided
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.
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