“Found this here http://www.the-herb-guide.com/mint-pesto-recipe.html while poking around looking for ways to use up my excess mint. This recipe does not use oil - you are using ricotta which gives a lighter taste. It will not keep as long as one made with olive oil - however, as the mint will blacken, you won't be able to make this up in advance. It is a super quick meal though - you make the pesto while the pasta is cooking - and hey p(r)esto!! a meal on the table in around 10 minutes!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend together the mint and cheeses. Season with fresh ground black pepper to taste.
  2. Boil the pasta according to the instructions and for the last 3 minutes of cooking, drop in the chopped asparagus.
  3. Take 4 tablespoons of cooking liquid out of the pan and reserve.
  4. Then drain the pasta and asparagus.
  5. Return it to the pan with the reserved cooking liquid and the mint pesto.
  6. Stir it in quickly, divide between four plates and serve with some more grated parmesan.
  7. Note: Chopped mint blackens quite quickly, so don't prepare this pesto too much in advance. It's OK to make it just as you begin to cook your pasta, but don't do it any earlier than that.

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