Mint Pesto Pasta Recipe -
Mint Pesto Pasta Recipe
  • READY IN 20 mins

Mint Pesto Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2007

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!!

Most Helpful Critical Review
Aug 29, 2011

I followed this recipe exactly but added pork chops and served with garlic bread. I made the sauce a few hours before hand to let the flavours blend, annd I put the sauce over the linguinie in a wok and mixed it up to let the sauce heat up again. I served it to my hubby and a girlfriend who was visiting from out of town and we all agreed that it was lacking some major flavour! I definately reccomend adding much more garlic, basil, mint, salt, and pepper as this was quite bland as is! I fully expected "knock your socks off flavour" and it was far from that!

Oct 15, 2005

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.

Aug 31, 2010

Pesto sure has come a long way from the usual suspects of basil, pine nuts and Parm; now pestos are made from a myriad of ingredients ... and I'm not complaining. While basil itself is so summery and fresh, the addition of mint in this creamy pesto is a brilliant way to add some zing and liveliness and works especially well with tomatoes. One minor caveat - this recipe appears to have been re-created like most of us cook, using a 'handful of these' and a 'few of those' as measurements instead of precise amounts (my 20 basil leaves were on the skimpy side as I had just cut back and stripped the plant earlier in the week, so I knew I needed to supplement with store-bought leaves). No matter, though, the end result was delicious and proclaimed a winner by all who tasted it ~ many thanks to MASTER815K.

Mar 27, 2008

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.

Jul 13, 2007

I would recommend making this only with homegrown tomatoes, as it needs the extra flavour. Like another reviewer, I also didn't add the chopped tomatoes to the pesto in the food processor and instead just spooned them on top of the pasta mixed with the pesto. Other recommendations- add fresh or dried oregano for extra flavour, use rigatoni instead of linguini, as it's easier to stir and eat, and add a little extra water to make the pesto mixture more saucy.

Apr 22, 2010

I like that it was creamy, however I didn't have any ricotta so I just used cream cheese. I think adding some fresh salmon and peas would be good. I will try this next time.

Apr 08, 2008

This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes.


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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