MINT PESTO
PASTA
PREP TIME
10 minutes
ACTIVE TIME
25 minutes
TOTAL TIME
25 minutes
EASY
This delicious mint pesto pasta freezes well, so if you’re not throwing a big party, freeze the pesto in ice cube trays until solid, then pop them into a container or zip-top bag and store for pesto whenever you want it!
Kosher salt and freshly ground black pepper
1 (1-pound) box bow-tie pasta (farfalle)
4 cups packed fresh mint leaves (about 4 ounces), plus several whole leaves for garnish
1 garlic clove, lightly crushed
3 tablespoons unsalted roasted pistachios (see Note)
1 cup extra-virgin olive oil
1 (2½-ounce) wedge Parmesan cheese
Juice of ½ large lemon
Dollop of unsalted butter (optional)
1. Bring a large pot of heavily salted water to a boil (the water should taste like the sea). Cook the pasta according to the package instructions until al dente.
2. While the pasta is cooking, in a food processor, combine the mint leaves, garlic, and pistachios and pulse until finely chopped, about 10 pulses. While still pulsing, slowly drizzle in the olive oil, then remove the lid and use your hands to break the Parmesan into small chunks, dropping them into the food processor. Season with a pinch each of salt and pepper. Pulse until the pesto is well combined but there are still small pieces of Parmesan visible throughout the mixture, being careful not to overblend (or the mint will turn black), about 5 pulses.
3. Taste the pesto and season with salt and pepper. Transfer the pesto to a large, high-sided skillet. Use a large slotted spoon to lift the pasta out of the pot directly onto the pesto; toss to combine and turn the heat to medium-high. Cook, stirring occasionally, until any excess water from the pasta has evaporated and some of the Parmesan has started to melt, 3 to 4 minutes.
4. Stir in the lemon juice and butter (if using). Taste and season with salt and pepper. Transfer to a large platter and garnish with additional mint leaves. Serve warm or at room temperature.
Note To roast your own pistachios, spread them in an even layer over a rimmed baking sheet and roast in a preheated 350°F oven for 8 to 9 minutes. Remove from the oven and transfer to a plate to cool before adding to the food processor.