Fettuccine With Pistachio-Mint Pesto And Tomatoes

• 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

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 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.

fresh mint, fresh flatleaf, pistachios, pistachios, extravirgin olive oil, kosher salt, fresh ground black pepper, garlic, cherry tomatoes, romano cheese

Taken from www.food.com/recipe/fettuccine-with-pistachio-mint-pesto-and-tomatoes-501882 (may not work)