Mint Pesto with Pasta and Ricotta Cream
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
509 kcal
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Course
Main Course, Condiments
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Cuisine
Mediterranean, Italian
Mint Pesto with Pasta and Ricotta Cream
Description
Mint Pesto with Pasta and Ricotta Cream combines fresh mint and basil leaves blended with pine nuts, grated parmigiano reggiano, salt, and olive oil to create a smooth, aromatic pesto. The pesto's delicate herb flavors benefit from careful blending to preserve freshness. Linguine (or spaghetti) is cooked al dente and mixed with the pesto, adjusted for consistency with reserved pasta water.
The dish is served by placing creamy ricotta cheese, thinned with reserved pasta water for smoothness, at the base of each bowl, then topping it with the pesto-coated pasta. This layering introduces a subtle, cool creaminess that balances the bright herbal pesto.
This recipe suits vegetarian diets by choosing vegetarian hard cheese and can be adapted for gluten-free needs by using appropriate pasta. Beyond pasta, mint pesto can also be used as a dip or sauce accompanying seafood or meats.
Ingredients
- 14 oz linguine or spaghetti
- 1 handful mint leaf fresh
- 1 handful basil fresh 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 ricotta cheese fresh
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
- Use vegetarian hard cheese if avoiding animal rennet in the parmesan.
- Gluten-free pasta can be substituted to make the dish gluten free.
- Mint pesto works well as a dip or sauce with seafood or meats beyond pasta applications.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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