Mint is one of those things that you have, and kind of wonder what to do with. Sure, we all make mint juleps and maybe throw some fresh mint in brownies – but then what?
My mother gave me a lot of mint, recently and I had that question. “Sure it smells amazing, but now what?”
So, I just googled it. And the first thing I learned is that rosemary is part of the mint family.
Rosemary=pasta.
“Pasta and mint?” I thought to myself. “Why not?”
This is a quick and easy weeknight meal, that’s pretty delicious. The mint works with the asparagus, and brings a bit of freshness to boxed linguine.
Summer Pasta with Asparagus and Mint
Serves 4.
Ingredients:
- 1 bundle asparagus, washed and rough ends removed
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lb linguine
- 4 strips cooked smoked bacon, crumbled
- The zest of 1 lemon
- 1 tablespoon fresh mint
- Parmesan
Instructions:
Preheat oven to 375 degrees.
Slice off the asparagus tips, and chop the stalks into 2-inch pieces. Toss with 1 tablespoon olive oil, and salt and pepper. Place in a baking dish and bake until softened, about 10-12 minutes.
Cook linguine according to package directions. Drain. Toss with remaining olive oil.
Add the bacon, zest and mint.
Serve with shredded parmesan.
(Photos by Launie K.)
