Fettuccine With Pistachio-Mint Pesto And Tomatoes - cooking recipe

Ingredients

1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley
1/4 cup pistachios, dry roasted and unsalted
4 teaspoons pistachios
3 tablespoons extra-virgin olive oil
5/8 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove
1 (9 ounce) package fettuccine (refrigerated)
12 cherry tomatoes, halved
1 ounce fresh pecorino romano cheese, shaved

Preparation

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 fettuccine according to package instructions, 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 romano cheese and chopped pistachios.