Last summer, some peppermint  I had planted in front of the house was looking somewhat distressed , so I moved it to the back of the house and gave it a place by the lilac bush. Its new home seems to suit it so well that in less than a year it has spread out quite a bit and doesn’t seem ready to stop spreading any time soon. Which is why I went searching online for new culinary uses for peppermint. In my search I came across several recipes for peppermint pasta — a far cry from the peppermint teas and peppermint sweets you might expect to find. I had to try it. I’m glad I did. Here’s my version:

Minty Pasta

1/2 pound any kind of pasta

2 cloves garlic, minced

1 medium onion, chopped

1/4 cup white wine

2 cups peppermint leaves

3 oz. grated cheese

salt and pepper to taste

Cook the pasta following package directions. Saute  the garlic and onion in a little bit of olive oil until the onion is translucent. Add the wine and cook another minute or two. Add the peppermint leaves and cook, stirring, just until wilted, one or two minutes more. Toss together with the cheese and pasta. Add salt and pepper to taste.

Some people complain about peppermint in their gardens because of its tendency to take over. But I say give it its own corner of the garden and let it fly. Then you’ll have plenty available for experimenting with new ideas like minty pasta.