Mint Pesto Pasta recipe

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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
½ cup pine nuts
3 tablespoons Parmesan cheese
2 tablespoons ricotta cheese
1 ½ tablespoons olive oil
salt and pepper to taste

Nutrition Info

302.7 calories
carbohydrate: 45.8 g
cholesterol: 2.8 mg
fat: 8.9 g
fiber: 4.1 g
protein: 10.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 41 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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