Pasta with Mint, Basil and Fresh Mozzarella

Photo by Andrew Scrivani for The New York Times

from The New York Times

submitted by Jeanne Milligan

preparation time: 30 to 40 minutes

serves 4

¼ cup pine nuts

⅔ cup grated Parmesan, plus more for garnish

4 cups fresh basil leaves, plus more torn leaves for garnish

1 cup fresh mint leaves, plus more torn leaves for garnish

2 garlic cloves, finely grated or minced

½ teaspoon fine sea salt, or to taste

pinch red chile flakes

½ cup extra virgin olive oil, plus more as needed

8 ounces fresh bocconcini or mozzarella, cut into ½-inch pieces

12 ounces pasta, such as campanelle or fusilli

coarsely ground black pepper

In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.

In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes, if needed.

Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately ½ cup pasta water, then drain pasta. Transfer pasta to a serving bowl. To serve, toss pasta with sauce and marinated mozzarella, add a little of the reserved pasta water if the mixture looks dry. (It is okay if the mozzarella melts slightly while you are tossing.)  Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

Recommended by Eric Asimov, serve with a modest Italian white wine, i.e., Orvieto Classico or Vernaccia di San Gimignano from Tuscany.