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.
Similar recipes
Recently viewed
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)
See reviews from:
Write a review
