Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy
The famous pesto Genovese is a familiar, fresh, fast dish to many Americans. 
But a pesto need not always be made of basil, pine nuts, and parmigiano cheese. This mint and walnut pesto is a delectable variation of a traditional pesto. The extra richness comes from the creaminess of the mascarpone cheese and the blue-veined Gorgonzola.
[photo: Annabelle Breakey, Sunset Magazine, June 2012]
Yield: Makes 2 servings
Preparation Time: 25 minutes
1 1/3 cups loosely-packed fresh mint leaves
1/3 cup whole walnut meats
2 garlic cloves
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste
1/3 cup extra-virgin olive oil
1 ounce (about 1 tablespoon) mascarpone cheese
1 ounce (about 1 tablespoon) Gorgonzola cheese
1/2 pound fettuccine
1. In a mortar, pound the mint, walnuts, garlic, parmigiano, and salt and pepper until it is a paste (this will not take long). You can also use a food processor for a less than satisfactory result. Slowly add the olive oil in a very thin stream as you continue pounding with the pestle or running the food processor. The pesto will all take about 8 to 10 minutes, in all, using a pestle, and much less with a food processor. If you use a food processor, run it in short bursts so that you don't over-process the pesto. Once the olive oil is absorbed add the mascarpone and Gorgonzola cheeses until creamed into the pesto (do this by hand, not with a processor).
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving bowl and toss with the pesto and serve immediately.
Variation:
Note:
Posted: 12/24/2006