Quick Pasta Recipe with Parsley-Mint Pesto

Quick Pasta Recipe with Parsley-Mint Pesto

In this quick pasta recipe with Parsley-Mint Pesto, the pasta is cooked in a way counter-intuitive to everything you have been taught. There is no need to wait for a huge pot of water to boil, and no need to add a ton of salt to the water. Skeptical? I was too.

Cook Pasta Even Faster

I did some research and read an article on Serious Eats and decided to give it a go. And it worked. Try it below with half the amount of water and half the time to make it, then tell me what you think.

Sourcing High-Quality Pasta

When I’m not making my own pasta, I use pasta from Leah Ferrazzani’s Semolina Artisanal Pasta. Leah set out to prove in 2014 that great pasta doesn’t have to be imported from Italy. Started as a home-based business, Leah uses organic wheat that is U.S. grown. Her pasta is slow-dried, which preserves the natural flavor of the wheat. This brings me to another point. Leah’s pastas have flavor, which is what I love about them. I like to keep the recipes simple, to showcase the flavor that we’ve come to assume plain pasta does not have.

Serving Suggestions

Try this with Quick-Marinated Garlic and Lemon Shrimp, or Broccoli and Sugar Snap Pea Salad.

Quick Pasta Recipe with Parsley-Mint Pesto

Pesto is typically made with basil, but I like switching this up. I love using parsley and mint, which are available year round, inexpensive, and really good for you. I prefer Italian parsley to its curly counterpart, and try to always be sure to have some on hand. 
Print Pin Rate
Course: Appetizer, Dinner, Main Course
Cuisine: California, Farm to Table, Italian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Calories: 928kcal
Author: Aliye Aydin



  • 2 cloves garlic
  • cups Italian Parsley leaves
  • ½ cup mint leaves
  • pinch fine sea salt
  • ¼ cup walnut halves
  • cup Parmesan Cheese, freshly grated, or to taste
  • cup extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • black pepper, freshly ground, 4-5 grinds



  • Get out a large cutting board. Finely chop together the garlic, parsley, mint, pinch of salt, walnuts, and cheese. Scrape into a large serving bowl and mix with oil.
  • To cook pasta, put dry pasta in a pot and cover with cold water by 1-2”. Add ½ teaspoon salt. Bring to a boil over high heat. Turn to a simmer, cover, and cook 2-3 minutes less than package instructions. Drain well, and mix with pesto in serving bowl.


You can use twice the amount of pasta for the same amount of pesto ingredients if you prefer. The pesto may be made in a food processor, but I find this rustic style special, which differentiates it from store-bought pesto.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

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