Linguini with Mint Pesto

This linguini is tossed with a pesto made from mint, basil, and toasted pine nuts. The sauce comes together while the pasta cooks, so dinner is ready in the time it takes to boil water and toss.

Why You'll Love Linguini w/ Mint Pesto

Reserved pasta water loosens the pesto into a silky sauce that coats the noodles instead of clumping. Add extra Parmesan at the table for more depth.

Tips and Tricks

• Toast pine nuts lightly to enhance their nuttiness.
• Reserve pasta water to loosen the pesto sauce and make it silky.
• Add extra Parmesan at serving for that umami kick.

Variations

• Swap pine nuts for walnuts or almonds.
• Add lemon zest or juice for extra brightness.
• Mix in arugula or spinach for more green goodness.

Substitutions

• Use olive oil if you don't have avocado oil.
• Parmesan can be replaced with Pecorino Romano for a sharper taste.
• Try gluten-free or chickpea pasta to keep it low-carb.

Best served with

• Grilled chicken or shrimp
• Light salads with lemon vinaigrette
• Crusty bread for dipping
• Roasted cherry tomatoes

How to Store Leftovers

• Store any leftover pesto in an airtight container in the fridge for up to 5 days. Toss fresh pasta with pesto before serving for best flavor.

Common Questions

Linguini with Mint Pesto

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This Linguini with Mint Pesto is a fresh, vibrant twist on a classic Italian favorite. The bright mint pairs beautifully with traditional basil and toasted pine nuts, creating a quick, easy, and flavorful sauce that comes together in minutes. A light yet satisfying meal that's simple to make.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Italian

Calories: 325

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 handful basil
• 1 handful mint
• ¼ cup pine nuts toasted
• ¼ cup Parmesan cheese grated + more for serving
• ½-3/4 cup olive oil
• Kosher salt to taste
• Black pepper to taste
• 1-2 portions linguini

Equipment

• Blender or food processor
• Microplane or grater
• Measuring cups and spoons
• Tongs or pasta fork (for mixing)
• Large pot

Method

 

1. In a blender or food processor, combine basil, mint, pine nuts, Parmesan, olive oil, salt, and pepper. Adjust olive oil to reach your desired pesto consistency.
2. Meanwhile, bring a pot of salted water to a boil and cook linguini according to package instructions.
3. Drain the pasta, reserving ½ cup of pasta water in the pot.
4. Return pasta to the pot and add a generous amount of pesto sauce. Cook over medium heat until creamy and slightly reduced, stirring frequently.
5. Transfer to a serving bowl and top with extra Parmesan cheese. Serve immediately.

Nutrition

Calories: 325kcalCarbohydrates: 5gProtein: 14gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 401mgPotassium: 224mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 0.3mgCalcium: 301mgIron: 2mg

Notes

Storage: Leftover pasta keeps in an airtight container in the fridge for up to 3 days. The pesto will darken and thicken as it sits, reheat gently in a pan with a splash of water or reserved pasta water to loosen it back up. Skip the microwave, it dulls the herb flavor.

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