Add some mint pesto to pasta and you get the delicious, mouth watering Mint Pesto Pasta!
What’s a woman to do when she hasn’t got anyplace to go to and she is craving some real good food?
While there are thousands of pasta recipes that make you dribble, the basil-ey pesto pasta with mint will literally drown you down the sea of flavors.
Check out the recipe here!
Packing this for your kid’s lunch? Make sure you pack them in an insulated kids lunch kit or in your kid’s lunch box.
Health Benefits
Pesto: What makes pesto relatively healthy is that the fat is unsaturated. Pesto is a heavenly sauce mostly produced using ingredients that are low in fat and calories while being high in nutritious content.
Pasta: Pasta is an ideal item if you are vouching for healthy, wholesome, and fulfilling suppers. While having pasta 7 days a week is not something you should be doing, having it every once in a while cannot do you any harm!
Ingredients
Salt and pepper to taste
pine nuts: 1/2 cup
olive oil: 1 1/2 tbsp
ricotta cheese: 1 tbsp
parmesan cheese: 3 tbsp
linguini pasta, uncooked: 1 package
cloves garlic- chopped: 2
tomatoes, seeded and chopped: 6
fresh basil leaves: 20
fresh mint leaves: 10
How To Make Mint Pesto Pasta
- Take a large pot and fill it up with slightly salted water.
- Bring the water to a boil.
- Put linguini in the pot, and let cook for about 8 to 10 minutes or until tender.
- Drain in a manner that you leave behind 1 ½ tablespoons of water.
- Making use of a blender or food processor, blend the water remainder, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper. Blend until smooth.
- Hurl in the cooked pasta and serve.
Trivia
A plan is being made by the Palatifini Association to have pesto incorporated into the UNESCO immaterial social legacy list.
A unique variant of pesto sauce exists in Provence, known as pistou. Unlike pesto, pistou is by and large made only with olive oil, basil and garlic. As a rule (and necessity), no nuts are incorporated into a customary pistou in light of the fact that no pine trees there to yield the nuts.
In 1944, The New York Times announced an imported canned pesto sauce. In 1946, the Sunset magazine distributed a pesto formula by Angelo Pellegrini. However, pesto was not well known in North America until the 1990s.