Equipment
Ingredients
Pasta & Mix-ins
- 400 g short pasta, dry
- 200 g fresh mozzarella balls, drained and halved
- 60 g pine nuts
Basil-Mint Pesto
- 40 g fresh basil leaves, washed and dried
- 20 g fresh mint leaves, washed and dried
- 50 g vegetarian parmesan cheese, grated
- 2 garlic, peeled
- 120 ml extra virgin olive oil, room temperature
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the pine nuts in a small dry skillet over medium heat. Toast, shaking frequently, until lightly golden and fragrant. Transfer immediately to a plate to cool.
Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente.
While the pasta cooks, combine the fresh basil, fresh mint, grated vegetarian parmesan, garlic, kosher salt, black pepper, and half of the toasted pine nuts in a food processor. Pulse until finely chopped.
With the food processor running, slowly stream in the extra virgin olive oil until the mixture forms a smooth, emulsified paste. Set aside in a large mixing bowl.
Before draining the pasta, reserve approximately 100ml of the starchy pasta cooking water. Drain the pasta using a colander.
Add the hot drained pasta to the large mixing bowl with the pesto. Toss vigorously, adding the reserved pasta water in small splashes until the sauce is creamy and coats every noodle.
Allow the pasta to cool for 2 minutes, then fold in the fresh mozzarella balls and the remaining toasted pine nuts. Serve immediately.
Chef's Notes
- The addition of mint to a traditional basil pesto cuts through the richness of the olive oil and cheese, adding an incredibly bright, refreshing top note.
- For the greenest possible pesto, ensure your food processor blade is sharp. A dull blade will bruise the herbs rather than slice them, accelerating oxidation.
- If you prefer a pronounced garlic bite, use the garlic raw as written. For a mellower flavor, blanch the garlic cloves in the pasta water for 2 minutes before blending.
- Traditional parmesan cheese contains animal rennet. Always verify your cheese is clearly marked vegetarian if cooking for strict vegetarian diets.
Storage
Refrigerator: 3 days — Pesto may darken in the fridge; flavor remains unaffected. Mozzarella texture may change slightly.
Reheating: Gently warm on the stove with a splash of water, or serve cold as a pasta salad.
