Pesto Penne Pasta
This pesto penne pasta pairs a fresh pesto sauce with perfectly al dente penne to give you a delicious and filling meal in under 15 minutes!
Have a craving for the deliciously herby taste of pesto? Try this pesto penne pasta and you’ll have a dependable weeknight meal that delivers every time.
I love whipping this up anytime I have fresh basil on hand. I will sometimes serve it alongside easy pan-seared chicken or salmon. Or, I’ll serve it on its own with some crusty bread and a balsamic vinegar and olive oil dip.
This post is about how to make pesto penne pasta.
Pesto Penne Pasta
What do I need to make this penne recipe?
- Penne Pasta
- Pesto Sauce
- Fresh Basil
- Pine Nuts or Walnuts
- Garlic
- Extra Virgin Olive Oil
- Salt and Pepper
- Grated Parmesan Cheese
How do I make pesto pasta?
First, boil water in a large pot and then add the penne to it. Boil it according to the package’s directions until al dente.
As the pasta is cooking, gather the ingredients for the pesto. For the full post of the pesto sauce, refer to this link: How to Make Basil Pesto.
Put the basil, pine nuts, salt, pepper, and garlic into the food processor. Blend until finely chopped.
Next, add the olive oil through the spout of the food processor while it’s running.
Add the parmesan cheese and blend until just combined.
Once the pasta is cooked, drain it and add about half to three-quarters of the sauce to the pasta and mix it together. Taste it and if you prefer more sauce, add more and stir again.
Serve it immediately.
Transfer any remaining pesto (if there is any) in an airtight jar or container and store it in the refrigerator for up to 5 days.
If you like this recipe, you may also enjoy:
- Orzo Pasta Salad With Feta and Roasted Vegetables
- Angel Hair Pasta Dish
- Easy Bolognese Sauce Recipe With Penne Pasta
- The Ultimate Simple Lasagna Recipe
- The Absolute Best Tortellini Soup with Spinach
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This post was about how to make a delicious pesto penne pasta.
Pesto Penne Pasta
Ingredients
- 1 box penne pasta 16 ounces
- 1 teaspoon salt
Pesto Sauce
- 2 ½ cups basil leaves (no stems) gently packed
- ½ cup pine nuts
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup extra virgin olive oil
- ½ cup grated parmesan cheese
Instructions
- Boil water in a large pot and then add the penne and salt to it. Boil it according to the package's directions until al dente.
- As the pasta is cooking, gather the ingredients for the pesto. Put the basil, pine nuts, salt, pepper, and garlic into the food processor. Blend until finely chopped.
- Next, slowly add the olive oil to the basil mixture through the spout or opening on the lid while the food processor is running until incorporated.
- Next, add the parmesan cheese and blend until just combined.
- Once the pasta is cooked, drain it and start by adding about three-quarters of the sauce to the pasta and mix it together. Taste it and if you prefer more sauce, add more and stir together again. Serve immediately.
- Transfer any remaining pesto (if there is any) to an airtight jar or container and store it in the refrigerator for up to 5 days.