Pistachio Pesto Fettuccine with Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh fettuccine tossed in a vibrant pistachio pesto and topped with sweet roasted cherry tomatoes, inspired by Italian brunch flavors. This Italian-inspired brunch recipe (vegetarian), ready in about 35 minutes, combines fettuccine pasta, unsalted shelled pistachios, fresh basil leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 520 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 3 Italian cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz fettuccine pasta
3/4 cup unsalted shelled pistachios
1 cup packed fresh basil leaves
1/2 cup parmesan cheese, grated
2 garlic cloves
1/2 cup extra virgin olive oil
1 pint (about 2 cups) cherry tomatoes
1 tsp divided salt
1/2 tsp divided black pepper
1 tbsp lemon juice

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 1 pint cherry tomatoes with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil. Spread on a baking sheet and roast for 20 minutes until tomatoes soften and slightly blister.
Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook 8 oz fettuccine pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain pasta.
Step 3: In a food processor, combine 3/4 cup unsalted shelled pistachios, 1 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 2 garlic cloves, 1/2 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Pulse until a coarse pesto forms, scraping down the sides as needed.
Step 4: Return drained pasta to the pot over low heat. Add the pistachio pesto and toss gently, adding reserved pasta water a few tablespoons at a time to loosen the sauce and coat the noodles evenly.
Step 5: Transfer pasta to serving plates and top with the roasted cherry tomatoes. Serve immediately for a bright, nutty brunch dish.