Pasta With Mint and Parmesan

By Mark Bittman

Published April 21, 2023

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(1,386)
Comments
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The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.

Featured in: THE MINIMALIST; Minting A Pasta Dish For Summer

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Ingredients

Yield:3 to 4 servings

  • Salt and freshly ground black pepper to taste

  • 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti

  • ½ stick butter (4 tablespoons), cut into pieces

  • ½ cup chopped mint leaves

  • 1 cup freshly grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

87 grams carbs; 56 milligrams cholesterol; 675 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 5 grams fiber; 451 milligrams sodium; 29 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about ½ cup of cooking liquid.

  2. Step 2

    Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

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Ratings

4 out of 5
1,386 user ratings
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Comments

Linda Criss

I follow Marzella Hazan's procedure of adding the Parmesean to the hot drained pasta without using any of the pasta water. The pasta adheres to each strand and it's delicious. She was a great chef and cook.

Sheila j Fields

I have learned the hard way to grow my mint in pots, not in my garden.

Cynthia

Added peas to up the veggie factor. Thank you for helping me use up some of my overgrown mint plant! Just as delicious as it looks.

Kat

This is my husband’s favorite dish! I use a great local nutty melty cheese (I live in Wisconsin) and use Trader Joe’s Cacio e Pepe stuffed ravioli for the pasta and add peas to up the veggie factor. This is dinner party deliciousness with weeknight effort.

Katy Purtee

I did the recipe with fresh mint from the garden, Plugra butter and good Parmesan and my husband and I were both amazed at how delicious this very simple recipe turned out. ( cooked a few shrimp on the side with a small salad to complete a great meal)

froggs

Perfect recipe for when you want to cook “something,” but you’re tired. It’s really a good flavor combo. Add salt and lots of cracked black pepper. Great served with lemon & more fresh mint.

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