Tagliatelle & Mint Pesto

Yesterday, the hubby, kiddos, and I, decided to take a rainy stroll down 4th Street to one of our favourite Italian markets/restaurants, Mercato.  On the grocery list; fresh pasta, fresh bread, bruschetta, and more bread.

Saturday Night = Pasta Night.  And to me pasta is best served with batch of homemade Pesto.  No jarred tomato sauce for this girl, I'm fancier than that (on occasion at least.)  When it comes to pesto I love the versatility it offers;  you can use any herb/greens/nut/cheese combination that you have on hand, and in no time flat you've got sauce that not only works with pasta, but with chicken, lamb, fish, etc.  Limitless possibilities.

This pesto would be especially delicious served with lamb.  In fact I think I just may have found my next challenge...

Mint Pesto w/ Tagliatelle Pasta

Ingredients:

Pesto

3 cups fresh mint

1/3 cup pine nuts, toasted

1 clove garlic, minced

1/2 cup Parmesan, shaved or grated

1/2 cup olive oil

salt and pepper to taste

Fresh Tagliatelle

Method:

In bowl of food processor, add nuts and grind till fine crumbs.  Add in remainder of ingredients except olive oil and pulse till combined.

Stream in olive oil pulsing to incorporate.  Add salt and pepper to taste.  Set aside.

In large pot of salted water, cook pasta until al dente.

Drain and serve with prepared pesto, using as much or as little as desired.  (general rule of thumb is 1/2 cup of pesto per 1 lb of pasta)

Top pasta with shaved Parmesan and pine nuts (because more cheese and nuts is 100% acceptable.)  Enjoy.

Yields: approximately 1 cup of pesto