Mint Pesto Recipe

This mint pesto recipe is simplicity itself.

Pesto is merely an italian word for pounding or crushing - this pesto is made in a food processor.

I like to use a hand blender - it saves an awful lot of washing up - I hate washing up :-)

It's a refreshing change from basil pesto and is good mixed into hot cooked pasta.

Try some cooked asparagus tips added to the pasta or cook chopped fresh asparagus at the same time.

Chopped mint blackens quite quickly, so don't prepare this pesto too much in advance. It's OK to make it just as you begin to cook your pasta, but don't do it any earlier than that.

Mint Pesto with Asparagus and Pasta
a large handful of stripped mint leaves
8 oz (250g) ricotta cheese
2 oz (50g) grated fresh parmesan
1lb (400g) pasta shells
chopped fresh asparagus - about 8 oz, but any amount you can get

Blend together the mint and cheeses. Season with fresh ground black pepper to taste.

Boil the pasta according to the instructions and for the last 3 minutes of cooking, drop in the chopped asparagus.

Take 4 tablespoons of cooking liquid out of the pan and reserve.

Then drain the pasta and asparagus.

Return it to the pan with the reserved cooking liquid and the mint pesto.

Stir it in quickly, divide between four plates and serve with some more grated parmesan.

This is a truly refreshing summer meal.

Serve with a fresh salad or some warm crusty bread and butter.

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