PASTA WITH MINT, BASIL AND FRESH MOZZARELLA

Pasta With Mint, Basil and Fresh Mozzarella image

In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving. Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta. Serve this hot or warm, when the cheese is supple and a little runny.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1/4 cup pine nuts
2/3 cup grated Parmesan, plus more for garnish
4 cups fresh basil leaves, plus more torn leaves for garnish
1 cup fresh mint leaves, plus more torn leaves for garnish
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, or to taste
Pinch red chile flakes
1/2 cup extra-virgin olive oil, plus more as needed
8 ounces fresh bocconcini or mozzarella, cut into 1/2-inch pieces
12 ounces pasta, such as campanelle or fusilli
Coarsely ground black pepper

Steps:

In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 32 grams, Carbohydrate 67 grams, Fat 47 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 417 milligrams, Sugar 3 grams