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My review
Mint Pesto Pasta
Kate Phillips Masterson
"A variation of a great Italian dish given to me by a friend."
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Ingredients
20 m servings 303 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 303 calories; 8.9 g fat; 45.8 g carbohydrates; 10.9 g protein; 3 mg cholesterol; 41 mg sodium. Full nutrition
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Reviews
Read all reviews 2131 Ratings
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Most helpful positive review
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 de...
Most helpful critical review
8/29/2011
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...
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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 de...
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.
3/27/2008
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 m...
7/13/2007
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 i...
4/21/2010
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.
8/29/2011
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...
4/8/2008
This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes.
7/13/2007
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...
5/18/2012
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 ...