Mint Pesto Pasta

Mint Pesto Pasta

21
MASTER815K 7

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

20 m servings 303 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

21
  1. 30 Ratings

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Most helpful positive review

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 de...

Most helpful critical review

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...

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 de...

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.

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 summe...

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 m...

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 i...

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.

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...

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

My first time making fresh pesto- loved using fresh herbs. Also used homegrown tomatoes. I liked it the most, probably because I got to enjoy the scents as I made it. My husband said it was just...