Mint Pesto Pasta

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

Original recipe makes 8 servings

Ingredients

1 (16 ounce) package uncooked linguini pasta
6 tomatoes, seeded and chopped
20 fresh basil leaves
10 fresh mint leaves
2 cloves garlic, chopped
1/2 cup pine nuts
3 tablespoons Parmesan cheese
2 tablespoons ricotta cheese
1 1/2 tablespoons olive oil
salt and pepper to taste

  • PREP

    20 mins

  • READY IN

    20 mins

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.

Nutrition

Calories: 303 kcal
Carbohydrates: 45.8 g
Cholesterol: 3 mg
Fat: 8.9 g
Fiber: 4.1 g
Protein: 10.9 g
Sodium: 41 mg

Related Recipes:

Sun-Dried Tomato and Bow Tie Pasta Herbed Chicken Pasta Sun-Dried Tomato and Pesto Cheese Spread Pesto Pasta Pesto Pasta with Chicken Pasta with Spinach Pesto Sauce Pasta with Cilantro Pesto and Barley Candice’s Lamb Cannelloni with Mint Pesto Pesto Chicken Florentine Pesto Polenta Lasagna