Fettuccine with Pistachio-Mint Pesto and Tomatoes

Fettuccine with Pistachio-Mint Pesto and Tomatoes
10 Ingredients
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup plus 4 teaspoons unsalted, shelled dry-roasted pistachios, divided
  • 3 tablespoons extra-virgin olive oil
  • 5/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large garlic clove
  • 1 (9-ounce) package refrigerated fettuccine
  • 12 cherry tomatoes, halved
  • 1 ounce fresh pecorino Romano cheese, shaved (about 1/4 cup)
Nutrition
380
19% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

29% 19

Saturated

18% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 39

Fiber

11% 3

Sugars

- 2

Sugars, added

- 0

Protein

26% 13

Cholesterol

18% 55

Sodium

15% 367

Calcium

15% 149

Magnesium

15% 62

Potassium

9% 434

Iron

26% 5

Zinc

14% 2

Phosphorus

34% 241

Vitamin A

10% 93

Vitamin C

21% 19

Thiamin (B1)

48% 1

Riboflavin (B2)

28% 0

Niacin (B3)

17% 3

Vitamin B6

24% 0

Folate equivalent (total)

54% 217

Folate (food)

- 50

Folic acid

- 98

Vitamin B12

12% 0

Vitamin D

11% 2

Vitamin E

13% 2

Vitamin K

111% 133

Sugar alcohols

- 0

Water

- 82
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