Mint Pesto Pasta

As everyone I know seems to have an herb garden these days, I thought I’d feature a twist on the usual pesto. Anyone who has ever grown mint knows that it is a bit invasive — read: it can spread like gang busters. This recipe will allow you to plant mint without worry because you’ll always have something to DO with all of it. It’s great for parties because you can make it ahead and it almost tastes better that way.

Now that I think of it, the only people I know who have herb gardens are my Fun sister-in-law and my Fun friend, Leslie. Perhaps herb gardens attract a lot of Funs since so many of them adore cooking. I don’t know if some recipes are better for certain personality types or not — yet that is. But, this recipe is from our mom who is an Organic and beloved by me a Classic. I do believe our picky Smart father also likes it. This leaves Funs as the wild card for liking this specific recipe. Perhaps my mom can make it for the resident Fun in our family this summer and we’ll see if it’s a universal hit amongst all personality types.

Mint Pesto Pasta

• 1 lb bow-tie pasta — a.k.a. Farfalle
• 2 – 3 cups fresh mint
• 2 cups grated Parmesan cheese (Katie says add a bit or Reggiano to kick up the Fun quotient)
• 2 cups olive oil
• 1 1/2 cups pecans halved or coarsely chopped
• (2-3 cloves of garlic?… Katie is a bit surprised there’s no garlic…but she loves mom’s mint pesto too, but thinks the garlic might also kick up the Fun likeability a bit.)

Bring large pot of water to boil. Meanwhile combine mint, cheese and oil in a food processor. Blend to a paste. Place nuts in un-greased skillet and toast over medium heat stirring constantly. Cook pasta. Drain well and toss with pesto. Stir in nuts. Serves 8.