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Asparagus linguine with mint pesto

I guess I’ve been on a bit of mint kick as of late. It’s yummy in desserts and makes a great garnish, but more over it’s an herb that’s entirely underutilized for savory dishes. This dish came together in my head while spec’ing product at work this afternoon (a not-so-creative left brained activity). The right
Course Sides
Cuisine Experimental
Level Intermediate
Main Ingredient Vegetable
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian


for the mint pesto

  • 1/4 Cup pine nuts
  • 1/2 Cup mint minced finely
  • 1 small clove garlic minced finely
  • 3/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 Cup olive oil
  • 1/2 Cup Pecorino grated Grand Cru
  • black pepper freshly ground

for asparagus

  • 1 bunch asparagus
  • salted water Oil if you ' re frying or if you ' re boiling


  1. I'm sure you could make this in a blender, but I didn't want to get a whole blender dirty for this, so I used a mortar and pestle.
  2. Put the pine nuts in a mortar and crush using a pestle. Add the mint, garlic and salt and continue to crush until you have a paste. Add the lemon juice, oil, cheese and pepper, stirring to combine.
  3. For the asparagus, use a sharp knife or mandoline (or a multi-blade knife if you have one) to made noodles out of each spear. If you're using a knife or multi-blade knife, I find it's easiest if you leave the tough bottoms of the stalks attached and use it to hold onto the stalk with one hand using the knife to slice with the other. If you want thinner noodles, just make one set of cuts, then rotate 90 degrees and make another.
  4. You can either boil the asparagus noodles in salted water, or saute them in a little olive oil. Careful not to overcook them as it doesn't take very long. Once cooked, pour a few tablespoons of pesto on top and toss to coat evenly.