Spaghetti With Mint And Parsley Pesto Recipes

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SPAGHETTI WITH MINT & PARSLEY PESTO



Spaghetti With Mint & Parsley Pesto image

Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html

Provided by Food.com

Categories     Spaghetti

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 large bunch mint
2 large bunch parsley
3/4 cup extra virgin olive oil
1 lemon, juice of
4 garlic cloves
1/2 cup pecorino cheese or 1/2 cup grana padano
1 teaspoon salt
1 lb spaghetti

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

MINT AND PARSLEY PESTO



Mint and Parsley Pesto image

Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 clove garlic
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
Kosher salt and ground pepper

Steps:

  • Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.

Nutrition Facts : Calories 395 g, Fat 12 g

SPAGHETTI WITH PEA & MINT PESTO



Spaghetti with pea & mint pesto image

A new take on an old favourite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 40m

Number Of Ingredients 9

250g shelled fresh peas (just under 900g/2lb in their pods)
2 fat garlic cloves , finely chopped
50g pine nuts , toasted
50g fresh parmesan cheese, chopped into small chunks
good handful fresh mint leaves (about 20g/¾)
6 tbsp extra-virgin olive oil
350g dried spaghetti
freshly grated parmesan cheese
extra-virgin olive oil

Steps:

  • Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
  • Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
  • Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
  • To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium

PASTA WITH MINT AND PARMESAN



Pasta With Mint and Parmesan image

The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper to taste
1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
1/2 stick butter (4 tablespoons), cut into pieces
1/2 cup chopped mint leaves
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
  • Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams

SILK-HANDKERCHIEF PASTA WITH MINT PESTO



Silk-Handkerchief Pasta With Mint Pesto image

Provided by Molly O'Neill

Categories     dinner, pastas, project, main course

Time 30m

Yield 6 to 8 first-course servings

Number Of Ingredients 12

3 1/2 cups unbleached all-purpose flour
Pinch salt
1 cup dry white wine
100 fresh mint leaves (about 1 1/2 lightly packed cups)
20 large basil leaves
12 sprigs Italian parsley
2 tablespoons boiled and finely chopped spinach
8 tablespoons unsalted butter at room temperature
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 1/2 teaspoons salt
Freshly ground black pepper to taste

Steps:

  • To make the pasta, combine the flour and salt in a large bowl. Make a well in the center of the flour and add the wine. Using a fork, gradually incorporate the wine into the flour, starting in the center and slowly working out.
  • Gather the dough into a ball. If it seems too dry, add more wine 1 teaspoon at a time; if it seems too wet, add a little more flour. Knead the dough until it feels smooth and very even in consistency, 1 to 2 minutes.
  • Following the manufacturer's instructions for your pasta maker, stretch the dough out, ending with sheets as thin as possible. Using a sharp knife, cut the sheets into 5-inch squares and lay them on cotton dish towels, covering each layer with another dish towel.
  • To make the pesto, combine all the ingredients in the bowl of a food processor and process until fairly smooth. Transfer the sauce to a small bowl and leave at room temperature while you cook the pasta.
  • Bring a large kettle full of salted water to a bowl. Cook the squares, 5 at a time, in the water for 3 minutes. Use a mesh strainer or skimmer to remove the cooked pasta and transfer to a large plate or platter. (A little water adhering to the noodles will keep them from sticking together.) Repeat until all the pasta is cooked.
  • Add 1 cup of the boiling pasta water to the sauce and mix well. Drop 5 pasta squares on each plate so that they resemble dropped handkerchiefs. Top each serving with 2 to 3 tablespoons of the sauce and serve immediately with grated parmesan on the side.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams

SPAGHETTI WITH PARSLEY PESTO



Spaghetti with Parsley Pesto image

Provided by Alison Roman

Categories     Pasta     Quick & Easy     Dinner     Lunch     Almond     Healthy     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  • Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  • DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

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