This pea and mint pesto pasta is delicately minty, with pine nuts and almonds bringing texture, parmesan bringing salt and savoury, and fresh garlic and lemon giving a satisfying kick.
Here's how to make it.
Ingredients
- 350 g (12.3 oz) dried rigatoni
- 45 g (1.6 oz) pine nuts
- 45 g (1.6 oz) blanched almonds
- 2 large cloves garlic
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese
- 1 handful mint leaves
- 150 ml (5.1 floz) olive oil
- 1 tbsp lemon juice
- 1 pinch salt and black pepper
Equipment
Instructions
Put the pasta on to cook in plenty of boiling, salted water. It'll take about 10 minutes to cook, which gives you time to prepare the pesto.
Put the pine nuts, almonds, garlic cloves, parmesan, three quarters of the mint leaves and olive oil into the bowl of your food processor.
Blitz until coarse.
Add the lemon juice and a splash (up to 50ml/1.76floz) of hot water borrowed from the pasta pan) and blitz again.
Taste and add more mint leaves as required.
Blitz again and finally season to taste.
Drain the rigatoni and serve into a large bowl. Top with the pesto.
And the peas.
Mix and enjoy!
It's super yummy, I promise! Are you tempted to try this recipe?
Growing our own food has been such a rewarding experience. It's provided fun family time, taught us some new skills, and given us super-fresh, wonderfully tasty produce. And seeing all that lovely food growing just outside the back door has also been a real source of recipe inspiration to me. I think I've caught the grow-you-own bug!
Print this recipe
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Pea and Mint Pesto Rigatoni Recipe
Ingredients
- 350 g (12.3 oz) dried rigatoni
- 45 g (1.6 oz) pine nuts
- 45 g (1.6 oz) blanched almonds
- 2 large cloves garlic
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese
- 1 handful mint leaves
- 150 ml (5.1 floz) olive oil
- 1 tbsp lemon juice
- 1 pinch salt and black pepper
Instructions
- Put the pasta on to cook in plenty of boiling, salted water. It'll take about 10 minutes to cook, which gives you time to prepare the pesto.
- Put the pine nuts, almonds, garlic cloves, parmesan, three quarters of the mint leaves and olive oil into the bowl of your food processor.
- Blitz until coarse.
- Add the lemon juice and a splash (up to 50ml/1.69floz) of hot water borrowed from the pasta pan) and blitz again.
- Taste and add more mint leaves as required.
- Blitz again and finally season to taste.
- Drain the rigatoni and serve into a large bowl. Top with the pesto.
- And the peas.
- Mix and enjoy!
- It's super yummy, I promise!
Video
Nutrition
This recipe is fantastic for serving on St Patrick's day. If you plan to serve this dish on St Patrick's day consider pairing it with one of my other Paddy's inspired dishes.
Pin this pea and mint pesto rigatoni
More great pesto dishes to try
For more ideas and inspiration for your next pasta dish, visit my pasta meals recipe index! Here are some great recipes using pesto!
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tracy sinclair says
I would love to grow all different kinds of herbs, so I can use them more in my cooking x
sharon martin says
i''d like to grow raspberries as they are my favourite fruit
Adrian Bold says
I’d most like to grow carrots and peas.
Jodie W says
I rented a raised bed in my village allotment this year. My favourite thing to grow was courgettes as they are so easy and produce lots. However the tastiest thing ive grown have been my sweetcorn
darren matthews says
I would love to grow my own herbs and vegetables.