Mint Pesto With Pasta and Greens

This is a great recipe to celebrate spring time! Using fresh mint and the new, tender leaves of spring vegetables, this pasta dish is simple, classic, and endlessly versatile. Enjoy!

• Ready In: 30 mins
• Serves: 5

Ingredients

• 1  cup  packed fresh mint leaves (washed and rinsed)
• 4  garlic cloves
• 1⁄2 cup walnuts (toasted, if you like, to bring out the flavor)
• 3  tablespoons extra virgin olive oil (or sub toasted walnut oil to add even more flavor)
• 1  tablespoon  rice wine vinegar (or another light-flavored, complementary vinegar)
• 2  tablespoons  grated parmesan cheese
• 1  lb pasta
• 6  cups  radish greens (or sub spinach, beet greens, etc.)

Directions

1. Wash and dry the greens. If desired, roughly chop or tear greens into bite size pieces. Place in a large serving bowl.
2. In a food processor, combine the mint leaves, garlic cloves, walnuts, oil, vinegar, and parmesan cheese. Process to combine. The pesto may be a little dry, and not come together like you expect. You have two options: either add more oil (higher calorie option), or wait until the pasta is almost done cooking and ladle out pasta water and add to the pesto (lower calorie option). I always use the pasta water, and it tastes great. Just add enough oil or pasta water so that the pesto comes together into a cohesive paste. Taste, and adjust flavors as necessary.
3. Cook pasta in salted water according to package directions.
4. Drain pasta. In the same pot you cooked the pasta in, toss pasta with the pesto, stirring to coat the pasta with the pesto evenly.
5. In the large serving bowl, toss pasta with the greens. Taste, and adjust flavors as necessary.
6. Serve with more grated parmesan cheese, sliced radishes, or toasted walnuts.