Fettuccine with Mint Pesto, Figs & Feta

Substitute mint for basil in this refreshing pesto pasta recipe.

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Prep Time
20 min
Cook Time
10 min
30 min


  • 8 oz whole-grain fettuccine
  • 1 cup loosely packed fresh mint (leaves and tender stems)
  • 1 cup loosely packed fresh flat-leaf parsley (leaves and tender stems)
  • 1/4 cup unsalted walnuts, toasted and chopped
  • 1/4 cup chopped shallots
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 8 dried figs, stemmed and chopped (TIP: If fresh figs are available, substitute 12 of them, tossing them in gently at the very end before sprinkling with feta.)
  • 2 to 3 oz feta cheese, or to taste, crumbled


  1. Cook fettuccine al dente according to package directions. Before draining, ladle approximately 1 cup cooking water into a heat-proof glass or bowl.
  2. Drain pasta and set aside.
  3. Prepare pesto: In a blender or food processor, combine mint, parsley, walnuts, shallots, salt and pepper. Pulse several times to roughly chop. With blender or processor running, pour in oil in a slow stream. Scrape down the sides. With blender or processor running, pour in 1/4 cup plus 2 tbsp reserved pasta cooking water. Blend until consistency is even but still slightly chunky.
  4. Return pasta to pot.
  5. Add pesto and figs.
  6. Place pot on low heat and stir gently to coat.
  7. While stirring, add 1/4 to 1/2 cup reserved pasta water to moisten noodles. (NOTE: Look for a moist, but not wet consistency.)
  8. Divide among serving bowls and sprinkle evenly with cheese.

Nutrition Information

  • Serving Size 1 1/2 cups of fettuccine with mint pesto
  • Calories 398
  • Carbohydrate Content 60 g
  • Cholesterol Content 19 mg
  • Fat Content 14 g
  • Fiber Content 11 g
  • Protein Content 14.5 g
  • Saturated Fat Content 4 g
  • Sodium Content 380 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g

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