Mint pesto linguine
I love the fresh flavour of mint, so came up with this variation of the great Italian dish.
Ingredients
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
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.
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Reviews & ratings
Average global rating:
(34)
Reviews in English (26)
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)
Really tasty, esp. after we heated it up again and added (plain) chicken breast chunks. I didn't seed the tomatoes, all I could find was dry mint leaves and I also added more ricotta and a lot more parmesan. - 27 Mar 2008 (Review from Allrecipes US | Canada)