Mint pesto linguine

    • < />

    Mint pesto linguine

    Mint pesto linguine


    34 people made this

    About this recipe: I love the fresh flavour of mint, so came up with this variation of the great Italian dish.

    Serves: 8 

    • 1 (500g) linguine or spaghetti
    • 6 tomatoes, seeded and chopped
    • 20 fresh basil leaves
    • 10 fresh mint leaves
    • 2 cloves garlic, chopped
    • 50g (2 oz) pine nuts
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons ricotta cheese
    • 1 1/2 tablespoons olive oil
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Place linguine in the pot, and cook for 8 minutes, until al dente. Drain, reserving 1 1/2 tablespoons of the water.
    2. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan, ricotta, olive oil, salt and pepper until smooth. Toss with the cooked pasta to serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    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!!  -  17 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  15 Oct 2005  (Review from Allrecipes US | Canada)


    - Rated on  -  29 Aug 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate