Name: Linguine with Parsley and Mint Pesto (Linguine col Pesto alla Menta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 ounces pecorino cheese (use a medium-aged cheese such as Crosta Rossa di Pienza, not aged Pecorino Romano); Salt; ½ cup pine nuts; 5 tablespoons extra-virgin olive oil; 10–12 sprigs fresh mint (about ⅓ cup loosely packed leaves); 1 pound linguine; 24 sprigs flat-leaf Italian parsley (about ½ cup of loosely packed leaves)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

A pesto can be anything that is mashed to a pulp with a mortar and pestle. Basil pesto is the best known, but there are several other kinds of pesto that can be used as a pasta sauce. This is a particularly fragrant and refreshing one.

Ingredients

24 sprigs flat-leaf Italian parsley (about ½ cup of loosely packed leaves)
10–12 sprigs fresh mint (about ⅓ cup loosely packed leaves)

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Put the parsley, mint, pine nuts, olive oil and 1¼ teaspoons salt in a food processor. Pulse until the mixture is smooth.
Add about 2 tablespoons salt to the b