Usually toward the end, I’ll crush them into the sauce with chilli flakes. That’s my final stage of the sauce while the water goes on boil getting ready for the pasta, along with any last final tweaks of herbs/salt/pepper then too. Better with lamb and/or pork mince.
Goes well finely chopped in white sauces with some lemon too. Usually only do that with chicken.
ChonkyOwlbear@lemmy.world 1 day ago
You can make pesto with mint instead of basil (though using both its best).