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 paired with naan bread or a salad, or can be served as a side dish 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.
Pasta Swaps: This recipe would also work well with Sfoglini Trumpets, Radiators, or Vesuvio.
