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When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice).  So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad.  Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil.  Cook the pasta as directed on the box.

While it is cooking, prepare the pesto.  You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush.  To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that.  Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping.  Repeat with the remaining mint.  Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto.  Add the cheese on top and chop and fold into pesto mixture to combine.  Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking.  Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper.  Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly.  Mix in the mushrooms, asparagus, and lemon zest.  Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.