Mint pesto linguine

    30 min

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

    34 people made this

    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.

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    Reviews & ratings
    Average global rating:

    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)