Linguine, 400g lamb mince, 20g mint,
5g parsley, 5g pea shoots,
olive oil, 1 garlic clove, lemon,
2 tbsp parmigiano, 5g walnuts.
First of all, apologies for the dreadful quality of the photo but I had no light due to Impending Construction Of New Kitchen. You'll also notice that I have controversially used pasta shells instead of a linguine... this is again due to Kitchen mayhem - I was using up what little stocks I had left!
Despite the tragic image before you, I can assure you that mint pesto tastes incredible, and that it's the perfect partner for lamb mince.
Despite being fanatical about preparing pesto properly (in a mortar and pestle), I have no compunctions about getting creative with it. I've shared recipes for pistachio pesto, olive pesto, pistou (almond), sage pesto and walnut pesto... so it was only a matter of time before the mint came out. Give it a try!
1) Put the pasta on to boil in hot salted water for 10 minutes and strain.
2) To make the pesto - add the mint, parsley and pea shoot leaves to a mortar and pestle and grind to a fine pulp. Add a crushed garlic clove to the mortar bowl along with a pinch of salt and the chopped walnuts. Grind thoroughly, adding a squeeze of lemon juice, olive oil and the parmeggian.
3) Fry off the mince and drain away the fat, toss with the pasta and mint pesto and serve.