mmmmmm........ cheese and nuts and mint..... and pasta shells.
This mint pesto is super-duper delish my friends. I found this recipe in the June issue of Sunset Magazine, and knew I just HAD to try it out. Mint has become a staple in literally everything I make lately, drinks, salads, soups, sandwiches, and now pasta!
First, gather your ingredients.
Mint, olive oil, salt and pepper, parmesan cheese, mascarpone cheese, gorgonzola cheese (tons of cheese!), garlic, and walnuts.
Blend together 2 1/4 cups mint leaves, about a teaspoon of salt, 1/2 cup walnuts (if you are using salted walnuts, omit the salt in the recipe), 3 garlic cloves (be careful these aren't monster cloves, this is raw garlic people!), 2 tablespoons grated parmesan cheese (don't go overboard here, you will add a TON of cheese later), about a teaspoon of pepper, and about a half a cup olive oil in a food processor. Blend until you have pretty tiny chunks of nuts and leaves, you want this to be pesto-y, not sauce-y.
Get out your spatula and transfer that pesto to a big bowl. Stir in about 3 tablespoons each gorgonzola cheese and mascarpone cheese. I added a couple of dashes of crushed red pepper for some kick, and a little extra salt and pepper to taste.
Blend with your favorite pasta (I used large shells) and stir in about 3/4 cup chopped mint leaves and about 1/2 cup chopped green onion. Garnish with a mint leaf and you have a wonderful minty, cheesy, nutty pesto pasta!
This recipe made a HUGE bowl of pasta. My fiance and are still trying to finish it off, but it makes fabulous leftovers.
For more delicious recipes, check this out. Thanks for stopping by!