Pesto Mint Pasta

Sounds like an odd combo, right?? My sister makes this often and so I decided to give it a whirl.

Although this could be served cold, I am not a fan of ‘pasta salad’. Pasta tastes better hot, especially with the subtle favors of this recipe so don’t chuck it in the fridge. Eat it hot or even at room temp and you can thank me later.

20140724-125147-46307384.jpg
First comes the pesto. I’m going with my girl, Ina, for this one.

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.html
image

Next up? 2 boxes of pasta. Any shape will do. I’ve used fusilli, ziti, etc., and all were perfect with the thin sauce..

When draining the pasta, reserve about half a cup of the water.

When the pasta has slightly cooled, add two beaten eggs, the reserved pasta water, a quarter cup of good olive oil, 2 cups of pesto, a packed cup of chopped basil, a quarter cup of mint, a cup of Parmesan cheese , a quarter cup of pine nuts, salt and pepper to taste and finally, 3 cups of quartered grape tomatoes.
image

That’s it!!!! Now go eat!
image

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: