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

Clifford A. Wright
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Food Styling: Robyn Valarik

Recipe Summary test

total:
30 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

613 calories; calories from fat 50%; protein 17g; fat 35g; saturated fat 8.3g; carbohydrates 64g; fiber 7.9g; sodium 554mg; cholesterol 22mg.
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