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, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a serving bowl and toss with the pesto and serve immediately.
Variation:
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Posted: 12/24/2006