Best Spaghetti With Mint 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.

PARSLEY PESTO



Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

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

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