Pasta with Mint and Almond Pesto
This pasta with mint and almond pesto is flavorful, refreshing, and comes together in under 30 minutes. It's the perfect balance of fresh herbs, crunchy almonds, and a spicy jalapeño kick.
6 people
Calories: 238kcal
Ingredients
- 1 lb penne rigatoni, or fusilli pasta
- ½ cup almonds
- 1 cup fresh parsley tightly packed
- ½ cup fresh mint leaves tightly packed
- 1 jalapeño seeds removed for less heat, optional
- 1 garlic clove
- 2 –3 tablespoons lime juice to taste
- ½ cup extra virgin olive oil
- ¼ teaspoon salt or to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
Make the pesto:
- In a food processor, add the parsley, mint, almonds, jalapeño, garlic, and lime juice. Pulse a few times until everything is chopped and well combined.
- With the processor running, slowly drizzle in the olive oil. Add salt and blend just until the pesto comes together—you can keep it slightly chunky for texture.
- Drain the pasta and let it cool slightly. Add the pesto and mix well. If the pasta looks dry, gradually stir in the reserved pasta water, ¼ cup at a time, until creamy.
Serve:
- Finish with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper if desired.
Notes
- Pasta water tip: Adding some of the starchy cooking water helps the pesto coat the pasta and creates a luscious, creamy texture.
- Storage: Store leftover pesto in an airtight container in the fridge. Add a thin layer of olive oil on top to prevent browning.
- Make it ahead: The pesto can be made a day in advance and kept chilled.
Nutrition
Calories: 238kcal | Carbohydrates: 5g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 132mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg