5 from 52 votes
Mint Pesto with Pasta and Ricotta Cream
Mint Pesto with Pasta and Ricotta Cream features fresh mint and basil combined with pine nuts, parmigiano reggiano, and olive oil to make a vibrant green pesto. Tossed with al dente linguine, the sauce is complemented by creamy ricotta thinned with pasta water, creating a bright, herbaceous pasta dish with contrasting textures and cool creamy accents.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
509 kcal
Course:
Main Course, Condiments
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 509
% 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.