1 ½ cups
packed fresh mint leaves plus extra leaves for garnish
Twoounce jar of Calipo brand Tuna in Olive Oil, drained and chunked
cherry tomatoes, cut in half
capers in salt, well rinsed
Coarse ground black pepper
Toast the nuts in a dry non- stick skillet over medium heat until they are fragrant. Transfer one cup of the nuts to a food processor along with the garlic, pepper flakes and salt. Reserve the remaining nuts.
Pulse the mixture until it is somewhat smooth but still a little chunky. Add the mint leaves.
With the motor running add ½ cup of olive oil and process until the mixture is a thick sauce consistency. Add oil as needed. Transfer to a bowl. Add salt and pepper to taste and set aside.
Cook the linguine in 4 quarts of rapidly boiling salted water until the pasta is al dente. Scoop out 1/3 cup of the cooking water with a ladle and add it to the bowl with the pesto and smooth the sauce.
Combine the linguine with the sauce, tossing well. Add the tomatoes, capers and a good grinding of black pepper. Transfer to a platter. Sprinkle the remaining nuts over the top and garnish with the mint leaves.
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