Mint Pesto Pasta

Mint Pesto Pasta


"A variation of a great Italian dish given to me by a friend."

Ingredients 20 m {{adjustedServings}} servings 303 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.
  2. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.
Tips & Tricks
Pumpkin Pasta

See how to turn canned pumpkin puree into a creamy pasta sauce.

How to Make Pasta Primavera

See how to make a delicious spring pasta loaded with fresh vegetables.

Rate recipe

Your rating


Reviews 20

  1. 29 Ratings


This was the best pesto recipe I've seen so far. I went to my local farmer's market to buy the freshest organic ingredients, and followed the recipe precisely. My family loved it. I will most definitely make this again. I think the ricotta added a nice texture and flavor. Next time I may refrigerate the blend overnite to enhance the flavor for the following day. Excellent!!


This was good, quite similar to regular pesto. I left the chopped tomatoes out of the food processor and just stirred them into the pesto before serving. I would make this again.


Pesto sure has come a long way from the usual suspects of basil, pine nuts and Parm; now pestos are made from a myriad of ingredients ... and I'm not complaining. While basil itself is so summery and fresh, the addition of mint in this creamy pesto is a brilliant way to add some zing and liveliness and works especially well with tomatoes. One minor caveat - this recipe appears to have been re-created like most of us cook, using a 'handful of these' and a 'few of those' as measurements instead of precise amounts (my 20 basil leaves were on the skimpy side as I had just cut back and stripped the plant earlier in the week, so I knew I needed to supplement with store-bought leaves). No matter, though, the end result was delicious and proclaimed a winner by all who tasted it ~ many thanks to MASTER815K.