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Lemon and Mint Pesto with Tagliatelle

June 28, 2014 by Katie Bryson 12 Comments

 

Lemon and Mint Pesto by Feedingboys.co.uk

A light and summery pesto of mint and lemon makes a wonderful quick sauce for a speedy pasta supper, or brushed onto fish wrapped up and baked for a hit of flavour.

I blitzed up a whole heap of mint leaves with the zest of a lemon, some toasted pine nuts, Italian hard cheese (vegetarian friendly) and olive oil. I didn’t put excessive amounts of olive oil in as I wanted to achieve more of a paste consistency so it spreads well on meat and fish.

When I served it up over pasta for the boys I dropped a splurge of garlic butter into the tagliatelle just after I drained it, and then a small amount of pesto. It gave just the right amount of flavour for them, without overpowering their tastebuds. I also boiled up some frankfurters with the pasta at the same time for a very very speedy protein fix. They’d just got back from swimming and their appetites were raging!

Lemon and Mint Pesto by Feedingboys.co.uk

Lemon and mint pesto with tagliatelle
Serves 4

Prep time: 15 mins
Cook time: 5 mins

Ingredients

For the pesto
60g pine nuts
Large pot mint – 20g leaves
zest of 1 lemon
1 small garlic clove, chopped
60g parmesan cheese (or vegetarian alternative)
60ml extra virgin olive oil

To serve
350g tagliatelle

1. Heat a dry frying pan over a medium/high heat and toast the pine nuts until golden, keep them moving so they don’t catch and once their colour changes remove from the heat immediately.

2. Pop them in a blender jug with the mint leaves, lemon zest, garlic and parmesan and blitz to combine, then gradually pour in the oilve oil until you reach the desired consistency. Check the flavours and season accordingly.

3. Bring a large pan of water to the boil and cook the pasta according to packet instructions. Drain and toss in a bowl with a splash of olive oil and pesto to taste. Serve with a scattering of toasted pine nuts, fresh mint leaves and lemon zest.

How do you like yours?

Lemon and Mint Pesto by Feedingboys.co.uk

I love the fact that you can experiment with different herbs, nuts and cheeses to make your own bespoke pestos… what’s your favourite combination? Let me know in the comments below.

This is my very late entry into Speedy Suppers, an event hosted by myself and Sarah Maison Cupcake to celebrate all things quick to eat that are on the table within 30 minutes! This month’s theme is Pasta so if you’ve got a recipe to add you’ve got one day left to get it in… I’ll be rounding up the entries next week, so watch this space for some express inspiration.

Speedy Suppers

Sarah is also hosting Jac’s Pasta Please, as the theme rather handily is Fasta Pasta so this is getting entered there too just in time for the deadline!

Pasta Please

As mint is such a lovely summery ingredient, i’ll also be entering this recipe into Ren’s ever popular Simple And In Season… if you’ve not checked out her blog before I suggest you do immediately!

Simple and in Season

And finally the recipe will be calling in at Cooking With Herbs – a lovely event hosted by Karen of Lavender & Lovage

Cooking With Herbs

Filed Under: 1 Featured Posts, 1 Featured Recipes, Pasta, Quick, Vegetarian Tagged With: pasta, pesto

« Lime, Mint and Chilli Chicken Kebabs
Speedy Suppers #6 and June Round Up »

Comments

  1. Stuart Vettese says

    June 28, 2014 at 1:50 pm

    This sounds so easy and fresh Katie – a lot better than the stir through sauces I tend to buy. Must give this a try!

    Reply
    • Katie Bryson says

      June 28, 2014 at 2:04 pm

      Thanks Stuart, the difference in flavour to shop-bought is phenomenal so it’s definitely worth a try. Plus it’s very very quick so no hassle involved!

      Reply
  2. Lancashire Food says

    June 28, 2014 at 1:56 pm

    Love pesto and such a summery take on the recipe. Thanks for linking up to cooking with herbs this month

    Reply
    • Katie Bryson says

      June 28, 2014 at 2:04 pm

      Thanks for having me!

      Reply
  3. Urvashi says

    June 28, 2014 at 3:54 pm

    Oh this is going to be a staple in my house for speedy suppers. I can just imagine this with some feta tossed through it on a jacket potato or spread over a wrap with some grilled fish and salad. Yumm yumm yummm

    Reply
    • Katie Bryson says

      June 28, 2014 at 4:44 pm

      Ooh I love your idea of mixing it with feta on a jacket spud…. luscious!!! I am SO going to do that!

      Reply
  4. Sally - My Custard Pie says

    June 29, 2014 at 3:08 am

    My kind of mid week supper – I love lemon in anything too.

    Reply
    • Katie Bryson says

      June 30, 2014 at 12:10 pm

      Thanks Sally – gotta love a lemon!

      Reply
  5. Sarah Maison Cupcake says

    June 30, 2014 at 9:14 pm

    Oooh that sounds good, as you know I love a good pesto and especially variations of the ingredients. Never tried one with mint but definitely going to give it a bash soon.

    Reply
    • Katie Bryson says

      June 30, 2014 at 9:32 pm

      I see what you did there… give it a bash… nice!

      Reply

Trackbacks

  1. Crowd-Pleasing Pasta Recipes - Ren Behan | renbehan.com says:
    April 6, 2017 at 10:35 am

    […] Feeding Boys and a Firefighter – Katie’s Lemon and Mint Pesto with Tagliatelle […]

    Reply
  2. Radish leaf pesto - Cooksister | Food, Travel, Photography says:
    January 27, 2019 at 1:36 am

    […] pesto; David’s dandelion pesto; Nazima’s wild garlic & walnut pesto; Katie’s lemon & mint pesto; Elizabeth’s seaweed pesto; Urvashi’s nasturtium pesto; Helen’s pistachio pesto; […]

    Reply

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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