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!
one year ago… Peaches and Cream Pancakes
two years ago… Roasted Tomato Sauce
three years ago… Cran-Oat Muffins
Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
click to print
Ingredients:
- 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
Directions:
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.
Linked up with: Tuesday Talent Show.
Mint is one herb that I’ve somehow never put in pesto before! Shame on me. Looks like a wonderful dish!
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thank you, joanne! i was surprised with how awesome it was with the pistachios 🙂
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I love mint pesto! With the pistachio, I bet this is super refreshing. And I promise, I’m all about the asiago as well 🙂
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yay! thanks 🙂
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Sounds really good. Thanks and have a great day!
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thanks liz!
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This is seriously my kind of meal!! Love the pistachios in the pasta dish!
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thank you ashley!
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Pistachios and mint seems like a pesto marriage made in heaven, awesome job!!
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most definitely. super refreshing! thanks!!
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Dear Sarah, what a hearty and delicious meal! I love the combo of pistachios and mint. Blessings, Catherine
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thank you, catherine!
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Such a fun combination of ingredients..loving the summer veggies too!
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thank you, meghan! gotta enjoy them while they are here!
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Pistachio is my favorite nut too! I would have never thought to use mint but, it sounds fantastic!! Can’t wait to give it a try 🙂
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hope you do, suzie!
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This looks like a perfect summer meal, so colorful with fresh veggies & herbs, and no baking required!
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right-o! thanks veronica 🙂
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Ooh, this sounds so fresh and vibrant – perfect for summer!
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thanks amy!!
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That sounds SO good! I have yet to make pesto this summer. (Hanging my head in shame.)
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aww, sad! i haven’t made classic pesto, if that makes you feel any better. 🙂
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I love this colorful, summery fettuccine meal, Sarah! So scrumptious and easy!
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thank you, georgia!
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What a great pesto! So different! Pistachios are my favorite nuts too, so I know this would be a winner. Thank you for sharing!
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thanks monet!
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Mmmm, I’m pretty sure that mint pesto is a perfect summer meal – balanced, delicious and appetizing.
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thank you!
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Mint, parsley, and pistachio – I’ve never tried this combination for a pesto but it sounds and looks amazing on your photos. So creamy. Pinning!
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thanks julia!
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what a burst of summer in this dish,loved the pasta and the pesto as well,they go wonderfully together 🙂
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thank you 🙂
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