Mint Pesto Pasta

Mint Pesto Pasta

20
MASTER815K 6

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

Ingredients

20 m {{adjustedServings}} servings 303 cals
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Original recipe yields 8 servings

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Nutrition

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

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Directions

  • Prep

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  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.
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Reviews

20
  1. 29 Ratings

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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 de...

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 summe...