Spaghetti with Basil-Mint Pesto

Now that we're approaching shorts and swimsuit season (it's already 109 degrees in AZ, ugh), it's time to think about lighter pasta dishes too! And it's not just the waistlines we're thinking about, we seem to crave lighter food in the warmer months.

You can whip up this zesty pesto up to 2 days in advance and cook the pasta just before you're ready to serve. I like the dish room temperature or slightly chilled - but that could be the thermostat...

Enjoy!

Spaghetti with Basil-Mint Pesto

1/4 cup pine nuts
2 cups fresh basil leaves
1/2 cup fresh mint leaves
2 cloves garlic 
2/3 cup good quality extra-virgin olive oil
1/3 cup grated pecorino, romano or parmesan cheese
Salt and freshly ground black pepper
12 ounces spaghetti

Place the pine nuts in a small skillet and set the pan over medium heat. Cook for 2 to 3 minutes, until lightly toasted, shaking the pan frequently.
Transfer the pine nuts to a blender and add the basil, mint and garlic. Pulse until finely chopped. With the motor running, gradually add the oil and mix until blended and smooth. Add the cheese and process until blended (don't run the blender for too long - the heat melts the cheese and makes a lumpy pesto). Season to taste with salt and pepper.
Meanwhile, cook the pasta according to package directions.  Drain and reserve 1/2 cup of the pasta cooking water.
Return the pasta to the pot with the 1/2 cup water and add as much or as little of the pesto as you want. Toss to coat.
Store the leftover pesto in the refrigerator for up to 1 week (or freeze for up to 3 months).

Serves 4


Photo: John Kasawa