I’ve tried so many non-basil pestos this summer. It has been absolutely great! Though I love love love this kale pesto, I think I have found a new favorite… and it’s really fun. This pesto is made from two of my favorite herbs and my favorite nut. Already sounds like a winner, huh?
Mint, parsley, and pistachio. YUM! It’s pretty much the most awesome combination ever. Though I can’t take credit for it [Cooking Light wins here], I can take credit for the addition of some fun summer vegetables. Tossing tomatoes, zucchini, and red bell peppers in with a herby, nutty pesto make this dish SO filling and incredibly flavorful. Mint is an herb that I love to use in iced tea and the occasional fruit salad, but I loved how it worked in this fresh, savory pasta.
Topping everything off with some asiago cheese is highly recommended too, but I won’t cry if you use Parmesan instead. Asiago is just my ultimate cheese pick though! Normally I have a 50/50 track record with “topping” dishes off with whatever suggestion a recipe makes, but it’s essential to this dish since the pesto doesn’t include cheese. I almost added some but decided not to once I gave it a taste. Totally unnecessary with all the fresh flavor in that pesto. Hope you try this pasta out before the summer’s up. I know I’ll be making it again soon!
Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
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- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup unsalted, shelled dry-roast pistachios, plus 4 teaspoons for sprinkling [divided]
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large clove garlic
- 4 tablespoons extra virgin olive oil, divided
- 6 ounces dried fettuccine [or 9 ounces fresh fettuccine]
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced [about 1 cup]
- 1 cup red bell pepper, chopped
- 1 ounce freshly shredded Asiago or Parmesan cheese
Bring a large pot of water to boil.
In a food processor, combine mint, parsley, 1/4 cup pistachios, salt, pepper, and garlic. Pulse several times to combine, then stream in 3 tablespoons olive oil, scraping the sides if necessary.
Cook pasta to al dente according to package directions.
While pasta is cooking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add zucchini and peppers and saute for 3-4 minutes until soft. Add tomatoes and heat until pasta is ready.
When pasta is fully cooked, return to pot and toss with pesto. Add vegetables and toss again, then serve with cheese and pistachios.
Time: 30 minutes.
Yield: 4 servings.
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