This fresh and creamy contemporary Italian linguine pasta with mint pesto recipe is perfect for summer days when mint is in season and heavy meals are the last thing on our minds!
History
Pesto is originally from Liguria, Italy, and has now evolved far beyond the classic basil pesto. The traditional basil pesto set the stage for a number of delicious regional variations throughout Italy.
In Italian cuisine, chefs and home cooks have experimented with a wide array of ingredients to create many types of pesto. These include mint pesto, rocket (arugula) pesto, red pepper pesto, Italian chicory (radicchio) pesto, and even dandelion pesto.
I came across this mint pesto in Italy some time back and wanted to make it, but mint wasn’t in season. However, now I have had the opportunity to make it, and it’s delicious!
Apart from the mint, this pesto has some fresh basil, pine nuts, grated Parmigiano and, of course, extra virgin olive oil. No garlic, however! I found many recipes for mint pesto but this was the one that appealed to me the most.
Surprisingly enough, the taste of mint wasn’t overpowering, and the addition of a ricotta cream really gave this dish a wonderful, subtle, creamy flavor.
Ingredients
Mint Leaves: There are many kinds of mint, so the taste of this pesto will slightly depend on the type you use. Here in Italy many recipes call for a type of mint called ‘nepitella’ (Calamintha nepeta), lesser calamint in English. However, I used what Italians call ‘menta Romana’, which is similar to spearmint.
Basil Leaves: Basil adds a classic pesto aroma and depth. Some variations replace basil with parsley or omit additional herbs altogether.
Parmigiano Reggiano: A staple in pesto for its salty and umami flavors. If you’re looking for a vegetarian-friendly version, use a parmesan that specifies it’s animal rennet-free.
Pine Nuts: These are traditional in pesto for their creamy texture, but you can also use pistachios or almonds for a different twist that adds a distinct flavor.
Extra Virgin Olive Oil: Its quality will affect the pesto’s flavor, so choose a good quality one.
Pasta: Linguine is traditionally paired with pesto in Italian cuisine, particularly in Liguria. Its flat and narrow shape holds onto the pesto well. However if linguine is unable, spaghetti is also a good alternative.
Expert Tips
Use Fresh Ingredients: Fresh mint and basil leaves and high-quality Parmesan cheese like Parmigiano Reggiano will make a big difference in flavor. Ensure your mint and basil leaves are vibrant and free from blemishes.
Grate Your Cheese: Freshly grated Parmigiano Reggiano will meld better into the pesto and provide a smoother texture compared to pre-grated cheese.
Step by Step Instructions
1) Put a pot of water on to boil for the pasta. Add salt once it starts to boil.
2) Rinse the mint and basil leaves and pat them dry with kitchen paper.
3) 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.
4) Cook the pasta al dente according to the package instructions. Before draining, reserve about a cup of the pasta cooking water.
5) Place ricotta in a bowl and mix with a little pasta cooking water until creamy, and set to the side.
6) In a large bowl, mix the drained pasta with the mint pesto. Adjust the consistency with reserved pasta water as needed.
7) 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.
Storage and Leftovers
Allow any leftovers to cool to room temperature before transferring them into an airtight container. Store in the refrigerator for up to three days.
To reheat, place the mint pesto pasta in a microwave-safe container and cover it. Heat on medium power for two minutes, then stir the pasta to distribute the heat evenly. Continue to heat in 30-60 second intervals, stirring between each, until the pasta is hot throughout.
Alternatively, this dish can be enjoyed cold from the refrigerator.
FAQs
Surprisingly, the mint flavor isn’t overpowering at all. The addition of ricotta cream also balances the pesto, providing a subtle creamy flavor that complements the fresh mint.
Yes, you can certainly prepare the mint pesto in advance. It can keep in refrigerator for up to 5 days and can even be frozen for longer storage.
Absolutely! Mint pesto can be used in many of the same dishes as other types of pesto. You can use it as a dip or on bruschetta. A traditional alternative used in Italy with mint pesto is a mint pesto potato salad.
If you replace the Italian Parmigiano Reggiano with a vegetarian cheese, then this pesto is vegetarian. Italian Parmigiano is made with animal rennet. So, it isn’t suitable for vegetarians.
More Pesto Recipes You May Like:
If you make this mint pesto recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
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!
Ingredients
- 14.1 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
Instructions
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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.
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Nutrition
Calories: 509kcalCarbohydrates: 77gProtein: 23gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 249mgPotassium: 296mgFiber: 3gSugar: 3gVitamin A: 389IUVitamin C: 0.4mgCalcium: 276mgIron: 2mg
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks?
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