A variation of a great Italian dish given to me by a friend.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.

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  • In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.

Nutrition Facts

303 calories; protein 10.9g; carbohydrates 45.8g; fat 8.9g; cholesterol 2.8mg; sodium 41mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2007
This was the best pesto recipe I've seen so far. I went to my local farmer's market to buy the freshest organic ingredients and followed the recipe precisely. My family loved it. I will most definitely make this again. I think the ricotta added a nice texture and flavor. Next time I may refrigerate the blend overnite to enhance the flavor for the following day. Excellent!! Read More
(48)

Most helpful critical review

Rating: 3 stars
08/29/2011
I followed this recipe exactly but added pork chops and served with garlic bread. I made the sauce a few hours before hand to let the flavours blend annd I put the sauce over the linguinie in a wok and mixed it up to let the sauce heat up again. I served it to my hubby and a girlfriend who was visiting from out of town and we all agreed that it was lacking some major flavour! I definately reccomend adding much more garlic basil mint salt and pepper as this was quite bland as is! I fully expected "knock your socks off flavour" and it was far from that! Read More
(12)
31 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/17/2007
This was the best pesto recipe I've seen so far. I went to my local farmer's market to buy the freshest organic ingredients and followed the recipe precisely. My family loved it. I will most definitely make this again. I think the ricotta added a nice texture and flavor. Next time I may refrigerate the blend overnite to enhance the flavor for the following day. Excellent!! Read More
(48)
Rating: 4 stars
10/15/2005
This was good quite similar to regular pesto. I left the chopped tomatoes out of the food processor and just stirred them into the pesto before serving. I would make this again. Read More
(34)
Rating: 4 stars
03/27/2008
Really tasty esp. after we heated it up again and added (plain) chicken breast chunks. I didn't seed the tomatoes all I could find was dry mint leaves and I also added more ricotta and a lot more parmesan. Read More
(20)
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Rating: 4 stars
07/13/2007
I would recommend making this only with homegrown tomatoes as it needs the extra flavour. Like another reviewer I also didn't add the chopped tomatoes to the pesto in the food processor and instead just spooned them on top of the pasta mixed with the pesto. Other recommendations- add fresh or dried oregano for extra flavour use rigatoni instead of linguini as it's easier to stir and eat and add a little extra water to make the pesto mixture more saucy. Read More
(19)
Rating: 4 stars
04/22/2010
I like that it was creamy however I didn't have any ricotta so I just used cream cheese. I think adding some fresh salmon and peas would be good. I will try this next time. Read More
(13)
Rating: 3 stars
08/29/2011
I followed this recipe exactly but added pork chops and served with garlic bread. I made the sauce a few hours before hand to let the flavours blend annd I put the sauce over the linguinie in a wok and mixed it up to let the sauce heat up again. I served it to my hubby and a girlfriend who was visiting from out of town and we all agreed that it was lacking some major flavour! I definately reccomend adding much more garlic basil mint salt and pepper as this was quite bland as is! I fully expected "knock your socks off flavour" and it was far from that! Read More
(12)
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Rating: 4 stars
04/08/2008
This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes. Read More
(10)
Rating: 4 stars
07/13/2007
My first time making fresh pesto- loved using fresh herbs. Also used homegrown tomatoes. I liked it the most probably because I got to enjoy the scents as I made it. My husband said it was just okay that it needed more olive oil for flavor (I thought it could use more garlic). BUT the kids wouldn't touch it. I guess is will take them some time to get used to fresh herbs rather than sauce out of a jar. Read More
(8)
Rating: 5 stars
05/18/2012
We enjoyed this recipe very much. A lively & light summer pasta. I used a lighter Bowtie pasta cooked in chicken broth. I was so excited to make it that I used cream cheese rather than going to store for ricotta. I will definitely make this again. Thanks MASTER815K. Read More
(7)