0 from 78 votes
Mint Pesto with Pasta and Ricotta Cream
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!
Prep Time
20 mins
Cook Time
20 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 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
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
- 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
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
% 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.