Mint Pesto Pasta Food

MINT PESTO

Mint Pesto image

Mint pesto is a refreshing twist on the original and delicious with lamb, on pasta, or with roast veggies.

Provided by Kristen Stevens

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

2 cups mint (lightly packed )
1 cup parsley (lightly packed )
¼ cup salted, roasted pistachios ( (see notes))
2 tablespoons lemon juice
2 tablespoons grated parmesan cheese
1 clove garlic (smashed)
4-6 tablespoons cold water

Steps:

Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.

Nutrition Facts : ServingSize 2 tablespoons, Calories 39 kcal, Sugar 1 g, Sodium 27 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, UnsaturatedFat 2 g

FETTUCCINE WITH MERGUEZ AND MINT PESTO

Fettuccine With Merguez and Mint Pesto image

For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage. The trick is having a market that sells merguez, or order it in bulk online to keep a supply in the freezer. To the merguez, I added the flavors of Morocco: mint, garlic, lemon, sun-dried tomatoes, olives and a dusting of ground cumin. Thanks to some pasta water, these components all came together admirably to dress the pasta and suit the Bordeaux.

Provided by Florence Fabricant

Categories dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 large cloves garlic
1/4 cup pine nuts
2/3 cup, packed, fresh mint leaves (about 2 small bunches)
1/3 cup extra-virgin olive oil
Salt
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 pound fresh merguez sausage, casing removed
6 sun-dried tomatoes in oil, drained and finely slivered
15 Kalamata olives, pitted
8 ounces dried fettuccine, preferably spinach
2 tablespoons lemon juice
Salt

Steps:

Make the pesto: Turn on food processor, and drop garlic through feed tube to mince. Add pine nuts through the tube and grind. Add mint leaves and process until mixture is combined. Scrape down bowl, and with machine running, slowly drizzle in the 1/3 cup olive oil. Process until blended. Transfer to a small bowl and season to taste with salt. Set aside.
Make the pasta: Heat 3 quarts water in a large pot. As water comes to boil, heat oil in a large sauté pan, and sauté onion on medium-low until soft. Stir in cumin. Add merguez, increase heat to medium and cook, using two forks to break up the sausage and stirring all the while, until the meat is nubbly and no longer looks raw. Stir in sun-dried tomatoes, olives and 2 tablespoons of the pesto. Reduce heat to low.
Add fettuccine to boiling water and cook about 5 minutes, until nearly al dente. Drain, reserving 3/4 cup of the pasta water, and set pasta aside. Add pasta water to the merguez mixture and let cook until liquid in the pan just coats the ingredients. Stir in lemon juice. Add fettuccine to sauté pan, tossing with other ingredients over low heat. Add salt to taste. Transfer to individual bowls or a serving dish and serve with remaining pesto alongside.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 2 grams

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