📖 Instructions

1. First, bring a large pot of salted water to a boil. Add your favorite pasta (I recommend penne or farfalle) and cook according to package directions. Make sure to cook it al dente, that's super important!
2. While the pasta is cooking, prepare the mint sauce. Finely chop about 1/2 cup of fresh mint leaves. Don’t be afraid to really pack those leaves in when measuring. There’s no such thing as too much mint (at least, in my opinion).
3. Halve or quarter about 1 pint of cherry tomatoes. If they are really big, you can cut them into even smaller pieces so that you get the most tomato-y experience in one bite. Set aside.
4. In a large bowl, whisk together about 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest. Season with salt, pepper, and a pinch of red pepper flakes (if you like a little heat!).
5. Once the pasta is cooked, reserve about 1/2 cup of the pasta water before draining. This starchy water is liquid gold, trust me! It helps the sauce cling to the pasta, making every bite extra flavorful. Save a little more than you think you’ll need, because you can always add more, but you can’t take it away.
6. Add the drained pasta to the bowl with the mint sauce. Toss well to coat, adding a little of the reserved pasta water at a time until the pasta is nicely coated but not swimming in sauce. You want it to be, like, saucy, but not *too* saucy, got it?
7. Stir in the halved cherry tomatoes and the chopped mint. Toss gently to combine. Taste and adjust seasonings as needed. Maybe you want it more lemony? Add more lemon! Want more heat? Toss in more red pepper flakes! This is your dish, so make it how you like it.
8. Serve immediately. You can also chill it for later if you wanna! Garnish with extra mint leaves and a drizzle of olive oil, if desired. A sprinkle of grated Parmesan cheese (or a vegan alternative) is also a delicious addition.