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.