Pasta With Mint and Parmesan Recipe (2024)

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.

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

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.

This is a winner, it cried out for a squeeze of lemon. I only had asiago, and added a little chopped arugula.

Delightfully simple to make & a truly delicious dish. Notes:1) Recommend a good artisan butter like Kerrygold or similar. 2) We like lots of black pepper with this dish as mint, butter & parmesan all seem to be even better with it.3) Sometimes - not always - we'll toss in green peas to play with the rest. 4) For our palates a little acid is needed to balance the salt from cheese and fat from cheese & butter so we serve lemon wedges alongside if others want to add a squeeze of lemon too.

Perfectly simple & simply delicious made per recipe. This kind of 'fast food' is why my hubby & I are Bittman fans. Penne was very good choice here; not sure we would have enjoyed as much with long pasta like spaghetti. Did the mint in fine julienne rather than chop it, just because we like it better cut that way. Also lots of black pepper is a good thing here as playmate with fresh mint and butter. Be sparing with salt to start since Parmesan adds that. Keeper!

Nice, but definitely double the mint!

Superb and original pasta dish, but double, at least, the amount of butter, parmesan and mint. Maybe X2.5 for the mint.

This was really good and fresh. I think it makes a nice side dish- perhaps with a salmon fillet and some asparagus. Next time...

I sink a pot into the garden, with the rim of the pot about an inch above the soil level and plan my mint in that. It works to corral it pretty well!

Followed the recipe exactly. I seldom do that but after reading the other comments decided to so. It was DELICIOUS! It was even better after it cooled to room temperature. Can't wait to make it, again.

The article suggests spearmint, but you can use peppermint if you want it to taste stronger.

The notion that cooking with mint was only occasional in "ancient" cuisines is not accurate. In New Mexico it is widely used, and is known as Yerba buena in Spanish and has other names in the four linguistic groups of the New Mexico Pueblos, and yes, is even an ingredient in green chile!

I heated the butter first with a mashed anchovy filet, then added some chopped scallions, chili flakes. Added a bunch of black pepper at the end. Thought is was very nice.

Followed a note below to add arugula, plus added some really thinly sliced radishes I needed to get rid of, over Barilla protein angel hair. Added a lovely peppery taste. Nice, simple summer pasta!

Was the perfect dinner after all day on the mountain without time to go to the grocery store. High quality pasta, butter, & Parmesan are key. Added peas for more green. Will keep as a “fast food” recipe.

I made this exactly according to the recipe and it wasn’t enough mint. I doubled it, and it was great, but even then we added more fresh mint on top. Next time I will probably triple the mint and add peas.

I made this for one serving: 4 ounces ziti, 1/2 cup chopped mint, and separately stir-fried about 6 ounces of thin asparagus and half a dozen or so almost dried out cremini mushrooms in olive oil. Add half the vegetables to the pasta. Very good and quite filling.

I echo the thoughts of others that the mint needs to be at least doubled to taste it at all, even with the freshest farmer’s market mint. I also recommend serving with red pepper flakes on the table. Other than that, the sauce came together like a dream and it was delicious and simple. We used linguine, served with the season’s first asparagus. A great pasta dish to highlight spring vegetables as they make their debuts.

April 2023: easy but meh. Maybe double the mint and Parm and serve with something exciting like salmon

I made this with some spiralized zuchhini and it was delicious. Will try adding salmon/shrimp or chicken next time for more protein. Love Mark Bittman and his pasta recipes- if you haven't made his "pasta with white sauce" yet, you need to!

I added left over chicken breast. Will make again!!!

I would add more mint, but it was a lovely dish prepared in no time at all. I also added peas.

this is delicious. I add the parm at the very end, otherwise it clumps.

I halved the recipe, followed it to a T, and found it pretty boring. Disappointed, especially after all the work of grating the hard parmesan.

Add peas, asparagus

I was in the Piedmont at a hotel and in the garden ate the most amazing pasta with mint that one could imagine! Cook 500 grams or so of a long pasta (linguini or fettucini) until el dente. While that cooks, melt two sticks of good butter until bubbly. Then throw into the butter maybe two cups of fresh mint leaves. They will quickly wilt. Toss pasta with the butter and mint and then go to heaven.

This is the best meal that I have ever prepared in under 5 minutes. Let me explain. I always have left over pasta from a previous spagetti meal. Too valuable to throw away so it usually sits in the back of fridge til it gets moldy. Heat in the microwave for three minutes with a 1/4 cup of water, add the mint, parmesan, butter/olive oil and heat for another two minutes, stir, add more parmesan and it is delicious. Lots of options with this recipe.

Having been ordered to reduce carbs, am wondering if this would work with chickpea pasta