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Pea and Mint Pesto Rigatoni Recipe
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.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Pasta meals
Cuisine:
Italian
Diet:
Vegetarian
Servings:
4
bowls
Author:
Emily Leary
Ingredients
350
g
dried rigatoni
45
g
pine nuts
45
g
blanched almonds
2
large cloves
garlic
50
g
Parmesan
or vegetarian hard cheese
1
handful
mint leaves
150
ml
olive oil
1
tbsp
lemon juice
1
pinch
salt and black pepper
Metric
-
Ounces
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
Calories:
851
kcal
|
Carbohydrates:
70
g
|
Protein:
20
g
|
Fat:
56
g
|
Saturated Fat:
8
g
|
Cholesterol:
9
mg
|
Sodium:
219
mg
|
Potassium:
348
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
140
IU
|
Vitamin C:
2
mg
|
Calcium:
196
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!