Green Home Made Tagliatelle with Mint Pesto
Sauces with Herbs
Basil leaves are most often eaten uncooked or used to flavour tomatoes. A sauce that is loved and used often in Italian Homes is the beloved ‘Pesto alla Genovese’. The word Pesto applies to any combination of herbs ground with a mortar and pestle.
This recipe of Pesto is made with mint and is used all over Italy but especially in the Northern regions.
Ingredients for 4 to 6 people
15 large sprigs of parsley, leaves only
5 large basil leaves
15 large mint leaves
1tsp coarse salt
5tbsp butter at room temperature
1 ½ cups cream
¼ cup grated Parmesan cheese
Salt and pepper
To prepare the pesto, place the parsley, basil, mint and coarse salt in a stone mortar and pestle and grind all the ingredients together into a paste.
Transfer the paste to a glass bowl then add the cream and Parmesan cheese. Mix well with a wooden spoon, season with salt and pepper.
Cook your tagliatelle in a large pot of boiling salted water, drain and transfer the pasta to a large platter, toss it with butter, then pour the prepared herb sauce over, toss again and decorate with grated parmesan and fresh mint leaves. Serve immediately.