Mint Pesto Pasta

Mint Pesto Pasta


150 g spaghetti

100 g parmesan cheese (grated) + extra on top
3-4 handfuls of fresh mint
2 handfuls of fresh spinach
2 dl (200 ml) olive oil
1-2 garlic cloves
a pinch of salt



Cook the pasta until it’s just al dente.
While the pasta is cooking, make the pesto. Mix all the ingredients in a blender until smooth. Taste and add salt if needed. (You can also increase the amount of mint if the taste isn’t strong enough. It depends a lot on the mint you’re using.)
Drain the pasta, reserving a bit of the water. Mix the pasta with the pesto and toss well to coat. Add a little of the cooking water to loosen it, if needed.
Serve the pasta with grated parmesan cheese (because there can never be too much of it)!


Author: Viola Minerva

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