COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about eight minutes; DRAIN well.
RETURN pasta and tomatoes to pot. ADD pesto; TOSS until evenly coated.
BEAT eggs and milk in medium bowl until blended; POUR over pasta. COOK over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains. SERVE immediately with cheese.
This recipe is an excellent source of protein, folate, choline and vitamin A, and a good source of vitamin D.