Pistachio Pesto Fettuccine
Chef Roberto's signature Genovese-style pistachio-basil pesto is the star of this dish. It's just like the pesto you know and love but with the added richness of pistachios, and works so well with al dente fettuccine. The pesto pasta is tossed with sautéed mushrooms, spinach, and cherry tomatoes and finished with freshly grated Parmesan. It's an Italian-inspired delight that's sure to hit the spot, no matter your mood. Buon appetito!
Nutritional facts
Protein
21g
Carbs
74g
Calories
730
Fat
40g
Ingredients
Spice, Parsley, Dried, Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Pistachios, Fettuccini, Garlic Powder, Black Pepper, Garlic, Kosher Salt, Parmesan Cheese, Buttom Mushroom, Baby Spinach, Basil, Parmesan Cheese
Reviews
4.3
Based on 430 reviews
Rick · 06/29/25
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About Roberto Vergara
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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