Photo: Campanelle with Spicy Mint Sauce Recipe
Ingredients
Pasta:
- Salt
- 1 pound campanelle pasta
- 1 cup grated Pecorino Romano cheese
Spicy Mint Sauce:
- 1 1/4 cups chopped fresh mint
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup extra-virgin olive oil
- 1 large serrano chile, stemmed, seeded and coarsely chopped
- 1 clove garlic, peeled and smashed
Directions
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.
For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.
Add the sauce to the pasta and toss until coated.
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By elacab3_9237142
whitt, CA
on April 20, 2013
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Didn't have the full amount of mint as required in the recipe so I substituted 1/2 cilantro and it was delicious with just the right amount of spiciness (added 2 full unseeded serranos. Next time I am going to substitute chopped spinach or basil, either way any "green" ingredient makes this recipe an easy pesto sauce.
By mm4life
Ontario, 43
on April 04, 2013
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I'm so impressed how easy this recipe is to make and it does not disappoint on the taste; so different and a perfect taste of spicy...Impressive.
By laineeangelo
Boston, MA
on March 29, 2013
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This is an incredibly easy and super delicious recipe! It is my go-to potluck dish when I'm tight on time, or when I have tons of fresh mint growing on the deck. A great substitute for pesto, and when people eat it they get those surprising flavors of mint and chili. I've used a jalapeno with seeds and flesh before when I didn't have a serrano chili, still comes out great. I always add some cannellini beans as well for texture and protein. YUM Giada!
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