The cooking range is finally installed in my kitchen. Still no counter tops but a desperate cook can work around that and so I did.
Based on a recipe from “Every Day with Rachael Ray”, I was able to use more fresh picked mint from the garden. This is a vibrant pasta dish with fresh, summer flavors.
Even though we are still eating on paper plates, we enjoyed this mint-lemon whole grain pasta dish, knowing it was wholesome and pure because we picked it (well,the mint anyway) ourselves.
Serves 4 to 6
- 2 TBS plus 1/4 cup olive oil
- 2 small zucchini, cut into ribbons
- 4 spring onions, whites and green tops chopped
- 6 tsp minced garlic, separated
- salt and pepper to taste
- 1 1/2 cups fresh mint leaves
- 1/2 cup parsley
- 1/3 cup toasted pistachios and pine nuts mixed or one or the other – what ever you prefer
- 1/3 cup rated parmigiano reggiano
- 2 small lemons: 1 lemon zested but both lemons juiced
- 1 lb whole wheat spaghetti
In a large skillet over medium heat, warm 2 TBS olive oil.
Add the zucchini and sauté for 8 minutes. Add the onions and 3 teaspoons of garlic, season with salt and pepper. Reduce heat to low to keep warm while the pasta cooks.
*Cook the pasta al dente according to package directions – reserving 1 cup of hot pasta water.
In a food processor, add the mint, parsley, 3 teaspoons of the remaining garlic, nuts, cheese, lemon zest and juice and 1/4 cup of olive oil. Process into a paste to form a pesto. Season to taste if necessary.
Add the 1 cup of pasta water to the pesto.
Toss the pasta with the pesto sauce and gently mix in the zucchini and onions. Serve warm.
How are you using the mint from your garden?