Best 2 Mint Pesto Pasta Recipes

Indulge in a culinary journey with our tantalizing Mint Pesto Pasta! This refreshing and flavorful dish combines the vibrant taste of mint with the nutty richness of pine nuts, creating a harmonious symphony of flavors. Perfectly al dente pasta is generously coated in a vibrant homemade mint pesto, capturing the essence of springtime in every bite. As you twirl the pasta onto your fork, you'll be greeted with an explosion of aromatic mint, complemented by the subtle earthiness of spinach. This recipe promises a symphony of flavors, textures, and colors, making it a delightful choice for any occasion. Additionally, we've included an array of complementary recipes to elevate your dining experience. Discover how to craft your pesto from scratch, transform fresh spinach into a creamy and flavorful sauce, and create a zesty lemon dressing to drizzle over your pasta. Treat your taste buds to an unforgettable culinary adventure with our Mint Pesto Pasta and its accompanying recipes.

Let's cook with our recipes!

MINT PESTO PASTA

Mint Pesto Pasta image

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

Provided by Kate Phillips Masterson

Categories World Cuisine Recipes European Italian

Time 20m

Yield 8

Number Of Ingredients 10

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

Steps:

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.
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 Facts : Calories 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, Sodium 41 mg, Sugar 3.2 g

PASTA WITH MINT PESTO AND FAVA

Pasta with Mint Pesto and Fava image

Pasta need not weigh you down; serve this light recipe as a starter, or top it with meatballs for a heartier meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

Coarse salt and freshly ground pepper
1 cup shelled fresh fava beans (about 1/2 pound in a pod)
1/2 cup roasted unsalted almonds (about 2 ounces)
1 small garlic clove, minced
1/2 cup finely grated pecorino cheese (about 2 ounces), plus more for sprinkling
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for topping
2 1/2 cups loosely packed fresh mint leaves, plus more for garnish
12 ounces angel hair pasta (capellini)
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Steps:

Bring a small pot of water to a boil; add 1 tablespoon salt. Blanch fava beans until bright green and tender when pinched, about 2 minutes. Transfer beans with a slotted spoon to a colander and run under cold water to stop the cooking. When cool, peel off the tough outer skins, squeezing the beans from the skins (discard skins).
Pulse almonds with garlic in a food processor until coarsely ground. Add cheese and the oil; process to a coarse paste. Add mint, and pulse a few times until coarsely chopped. Season with salt and pepper. Transfer to a small bowl, and top with a thin layer to preserve the color.
Bring a large pot of water to a boil; add 2 tablespoons salt. Cook pasta until al dente according to package instructions (about 4 minutes for dried, 1 minute for fresh); reserve 1/2 cup cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water to form a thin sauce. Add pasta and fava beans, and toss well to combine.
To serve, divide pasta among four dishes, and top with meatballs; garnish with mint, and sprinkle with more cheese.

Tips:

Use fresh mint leaves for the best flavor. If you don't have fresh mint, you can use dried mint, but use half the amount.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
If you don't have pine nuts, you can use other nuts, such as almonds or walnuts.
To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
You can also use the pesto as a spread for sandwiches or wraps, or as a dip for vegetables.

Conclusion:

Mint pesto pasta is a delicious and refreshing dish that is perfect for summer. The bright flavors of the mint and lemon pair perfectly with the creamy pesto sauce and al dente pasta. This dish is also very versatile. You can add grilled chicken or shrimp, or simply serve it with a side salad. If you are looking for a light and flavorful pasta dish, mint pesto pasta is a great option.