Pappardelle with Basil-Mint Pesto
March, 2006

Serves 6 / Mint adds a fresh and unexpected taste in this recipe, but any type of pesto will work. If you're pressed for time, use store-bought pesto and you'll have a terrific dish ready in 10 minutes.

Basil-Mint Pesto
2 tablespoons pine nuts, toasted
2 large cloves garlic
3 cups basil leaves, loosely packed (about 3 ounces)
1 cup fresh mint leaves, loosely packed (about 1 ounce)
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper

1 pound pappardelle (wide ribbon pasta) or linguini
2 tablespoons extra-virgin olive oil
2 cups fresh or frozen and thawedspring peas
1/4 cup pine nuts, toasted
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese


1. To make pesto, combine 2 tablespoons pine nuts and garlic in a food processor and purée. Add basil, mint, cheese, and lemon juice; blend. While processing, slowly add 3 tablespoons olive oil. Process until well blended. Season to taste with salt and pepper.
2. In a large pot of boiling water, cook pasta. Drain well and transfer to a large bowl. Toss with remaining 2 tablespoons olive oil and let cool slightly.
3. Add pesto to pasta and toss well to coat. Stir in peas, remaining pine nuts, and salt and pepper to taste. Sprinkle with Parmesan cheese and serve immediately.


PER SERVING: 446 cal, 39% fat cal, 19g fat, 4g sat fat, 3mg chol, 17g protein, 52g carb, 3g fiber, 393mg sodium