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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lynn savage says
i would like a herb garden so that I always have fresh herbs to hand.
maureen moss says
some really sweet strawberries
Peter Watson says
I'd like to grow root vegetables,especially parsnips-I love them roasted and glazed with honey
Suzanne Drummond says
fingers crossed this would be great to help kick start our garden makeover
iain maciver says
I would love to start growing potatoes again
Joanne Beale says
Love to grow both vegetables and flowers in my garden so to win would bring me great pleasure
sandi green says
I'd love to grow coriander, I keep trying but it just dies on me.
Tracey Mitchell says
I love growing fruit and making scrummy jam and puds so probably buy an apple tree.
Tania Atfield says
Pumpkins for next years halloween for my kids
Janet Humphrey says
always wanted to grow my own peppers and chillis, but not the super hot ones.