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Mint Pesto Pasta

Mint Pesto Pasta

  • Prep

    20 m
  • Ready In

    20 m
MASTER815K

MASTER815K

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

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Ingredients {{adjustedServings}} servings

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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:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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

Kerri
48

Kerri

10/17/2007

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!!

EGGIWEG
33

EGGIWEG

10/15/2005

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.

Nicolette
25

Nicolette

8/31/2010

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.

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