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Pistachio Pesto Fettuccine

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by Roberto Vergara

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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!

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Nutritional facts

Protein

21g

Carbs

74g

Calories

730

Fat

40g

Ingredients

Spice, Parsley, DriedCherry TomatoCanola and Olive Oil BlendExtra Virgin Olive OilPistachiosFettucciniGarlic PowderBlack PepperGarlicKosher SaltParmesan CheeseButtom MushroomBaby SpinachBasilParmesan Cheese

Reviews

4.4

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Based on 295 reviews

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I really enjoyed this meal!

Sarah Randall · 01/29/25

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About Roberto Vergara

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“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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