Fettuccine with Pistachio-Mint Pesto and Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12  cherry tomatoes halved
• 0.3 cup dry-roasted pistachios unsalted divided shelled
• 9 ounce fettuccine barilla refrigerated
• 0.5 cup flat-leaf parsley leaves fresh
• 0.5 cup mint leaves fresh
• 1 large garlic clove 
• 0.6 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup pecorino romano cheese fresh shaved

Equipment

• food processor
• bowl
• whisk

Directions

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 the package directions, omitting salt and fat.
3. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid.
4. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk.
5. 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.