Mint Pesto with Pasta and Ricotta Cream

Name: Mint Pesto with Pasta and Ricotta Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 oz linguine; 1 handful fresh mint leaves; 1 handful fresh basil leaves; 1 ¾ oz parmigiano reggiano; 1 handful pine nuts; extra virgin olive oil; salt; 7 oz fresh ricotta

User Reviews

5.0

78 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
509 kcal
Course
Main Course, Condiments
Cuisine
Mediterranean, Italian

Mint Pesto with Pasta and Ricotta Cream

Daisy Meyer

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This fresh and tasty contemporary Italian mint pesto recipe is easy to make and perfect for summer meals. Serve it with pasta, on bruschetta or as a dip. Also delicious with fish!

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Ingredients

Servings

14 oz linguine or spaghetti
1 handful fresh mint leaves
1 handful fresh basil leaves
1 ¾ oz parmigiano reggiano freshly grated. Vegetarians should use a vegetarian parmesan.
1 handful pine nuts
extra virgin olive oil as required
salt for pasta and to taste

For ricotta cream

7 oz fresh ricotta

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Instructions

Put a pot of water on to boil for the pasta. Add salt once it starts to boil.
Rinse the mint and basil leaves and pat them dry with kitchen paper.
In a blender or food processor, add the mint leaves, basil leaves, pine nuts, grated Parmigiano Reggiano, and a pinch of salt. Start blending, gradually adding olive oil until the pesto reaches a smooth consistency. It's better to blend using short pulses to prevent the blender blades from heating up and spoiling the basil and mint.
Cook the pasta al dente according to the package instructions. Before draining, reserve about a cup of the pasta cooking water.
Place ricotta in a bowl and mix with a little pasta cooking water until creamy, and set to the side.
In a large bowl, mix the drained pasta with the mint pesto. Adjust the consistency with reserved pasta water as needed.
Place some creamed ricotta on the bottom of each person’s bowl (bowls are better than flat plates), and place some pasta with mint pesto on top. Serve garnished with additional mint leaves and extra grated Parmigiano Reggiano if desired.

Notes

To make this recipe vegetarian, use a vegetarian hard cheese or parmesan. Italian Parmigiano Reggiano is made with animal rennet.
To make this recipe gluten free, use a gluten free pasta.
Mint pesto can also be enjoyed as a dip or a sauce with seafood or meat.

Nutrition Information

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Calories 509kcal (25%) Carbohydrates 77g (26%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 34mg (11%) Sodium 249mg (10%) Potassium 296mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 389IU (8%) Vitamin C 0.4mg (0%) Calcium 276mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 509 kcal

% Daily Value*

Calories	509kcal	25%
Carbohydrates	77g	26%
Protein	23g	46%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	34mg	11%
Sodium	249mg	10%
Potassium	296mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	389IU	8%
Vitamin C	0.4mg	0%
Calcium	276mg	28%
Iron	2mg	11%