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!
Servings 5
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.
Notes
For the full post of the pesto sauce, refer to this link: How to Make Basil Pesto.