Photo: Annabelle Breakey; Food Styling: Robyn Valarik
Total Time
30 Mins
Yield
Serves 6 (serving size: 1 1/2 cups)

There's just enough blue cheese in this minty-bright pesto for an interesting, but not strong, flavor.

How to Make It

Step 1

Cook pasta as package directs in a large pot of salted boiling water.

Step 2

Meanwhile, set aside 3/4 cup loosely packed small mint leaves. Put remaining mint and 3/4 tsp. salt, the nuts, garlic, parmesan, pepper, and oil in a food processor. Pulse just until coarsely puréed.

Step 3

Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.

Step 4

Drain pasta, saving 1 cup pasta water, then transfer to bowl with pesto. Toss to coat well. Quickly toss with reserved mint leaves and add a little pasta water if needed for a looser texture. Serve immediately and season with salt to taste.

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