We often make corzetti pasta with mint and almond pesto on Sunday nights, when the fridge is empty and the kids call for something good and nutritious to be ready in 10 minutes! The good thing about this recipe is that it’s not a recipe at all – just place fresh mint leaves (or any mixed herbs you have at home) with a big chunk of Parmigiano Reggiano or pecorino cheese in a food processor, add enough extra virgin olive oil to create a smooth sauce, season with salt and pepper and serve on corzetti pasta. This mint and almond pesto is so delicate and fresh that it will immediately bring back sweet memories of summers spent in Italy, under the warm Italian sun. Buon appetito!
Corzetti Pasta with Mint and Almond Pesto
2 bunches of fresh mint leaves
80 gr almonds + 10 gr almonds for serving
60 gr parmigiano reggiano or pecorino cheese
1 clove garlic
extra virgin olive oil
salt and pepper
Place the mint leaves, almonds, cheese and garlic with 5 tablespoons of extra virgin olive oil in a food processor. Pulse until all the ingredients are finely chopped. Now add more extra virgin olive oil and process until the sauce turns into a smooth pesto. Season with salt and white pepper to taste.
Now cook your corzetti pasta until al dente, drain and toss with the mint and almond pesto. Add some roughly chopped almonds for some extra texture. Serve immediately.