Classic pesto Genovese gets a Mediterranean twist made with mint leaves, pistachios, and feta cheese. The mint is a fragrant alternative to basil and will transport you to an alfresco lunch overlooking the Aegean Sea. This perfect summer dish makes a great light lunch alongside roasted salmon or chicken.
MAKES FOUR - SIX SERVINGS
Combine the mint, feta, pistachios, garlic, and olive oil in a food processor or blender. Process until combined and nearly creamy. Transfer to a large bowl and stir in the lemon zest. Taste, and add salt, pepper, and red pepper flakes if desired.
Put the pancetta, if using, in a skillet and turn the heat to medium low. Cook slowly, stirring them occasionally, until golden brown and the fat has rendered. Drain the fat and set the pancetta aside.
Bring a pot of heavily salted water to a boil. Cook the pasta to al dente, according to the package instructions. Reserve 1/4 cup of pasta water before straining. Transfer the hot pasta directly to the bowl with the pesto, stirring and tossing gently to combine. Add a little pasta water a tablespoon at a time if necessary to help the sauce loosen up, but the heat from the pasta should be enough.
Transfer the pasta to a serving bowl, top with the pancetta and extra cheese, and serve.
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Chef’s Note: The sauce doubles very easily and can be frozen in small, airtight containers for up to three months, then thawed and tossed with freshly cooked pasta.
This dish can be served warm, room temperature, or cold.
Pasta Swaps: This recipe would also work well with Sfoglini Trumpets, Radiators, or Vesuvio.
