Pesto Recipes: Mint Pesto Pasta

1 (16 ounce) package uncooked linguini pasta6 tomatoes, seeded and chopped20 fresh basil leaves10 fresh mint leaves2 cloves garlic, chopped1/2 cup pine nuts3 tablespoons Parmesan cheese2 tablespoons ricotta cheese1 1/2 tablespoons olive oilsalt and pepper to tasteBring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve. Amount Per Serving  Calories: 303 | Total Fat: 8.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 303

Total Fat: 8.9gCholesterol: 3mgSodium: 89mgTotal Carbs: 45.8g    Dietary Fiber: 4.1gProtein: 10.9g VIEW DETAILED NUTRITION
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