This penne pesto pasta recipe is an absolute favorite in our house. Once you’ve made fresh pesto pasta from scratch, you’ll never want to go back to the store-bought stuff out the jar. Or if you do, you’ll be hugely disappointed!
So Much To Love About This Easy Penne Pesto Pasta Recipe
- Fresh, healthy ingredients and a few simple step: you’ll have this simple pasta dish on the table in less than half an hour
- So versatile: works as a main course or side dish for lunch or easy weeknight meal. Eat it hot or cold, pack it in lunchboxes, take it on pic-nics…
- The taste is divine: the tang of the crushed raw garlic, vibrant fresh basil, saltiness of the parmesan with the bold robust nuttiness is a winning combination
- Easy to adapt to suit your tastebuds: use a little less garlic for younger palates, add in a pinch of chili flakes for a little heat, the pesto sauce recipe is easily adaptable
Penne Pesto Pasta Ingredients
- Penne pasta – Cooked and drained. Check the pasta package instructions for the recommended cooking time. Shave off about 2 minutes for al dente pasta.
- Basil – This is a classic penne pesto pasta recipe and therefore uses fresh basil leaves.
- Lemon juice – Freshly squeezed lemon juice is best, but you can use bottled lemon juice in a pinch.
- Garlic – Use garlic cloves, rather than dried garlic or garlic flakes. These give a much greater depth of flavor and that delicious tang.
- Seasoning – I use garlic salt and ground black pepper. Go ahead and experiment with other seasonings and spices, such as Italian seasoning or red pepper flakes for a kick of heat.
- Walnuts or pine nuts – pine nuts are traditionally used in pesto sauce but walnuts are also a great option and both produce delicious results, so you decide.
- Olive oil – You don’t want an overpowering olive oil flavor so choose a light/mild-flavored one.
- Water – Using the reserved starchy pasta water adds flavor and the starch helps to thicken the pesto.
- Parmesan cheese – Freshly grated, rather than the store-bought powdered stuff.
- Garnish (optional) – Top each serving with shaved parmesan, sliced fresh cherry tomatoes or sun-dried tomatoes, and fresh basil leaves.
Ingredient Substitutions & Variations
- Nut-free: If nut allergies are an issue or if you’re making packed lunches for kids at a nut-free school, substitute the nuts for ground sunflower seeds.
- Pasta: We love penne pasta and other tubular pastas, but feel free to use another variety. Fusilli works well as there’s plenty of surface area for the homemade basil pesto to stick to.
- Cheese: Pecorino Romano is the best substitute as it’s hard, with a similar sharp, salty taste to Parmesan. Gruyere, Mozzarella, or white cheddar can also be used but they will change the consistency and taste a little.
- Oil: Use another neutral oil, if you prefer, such as avocado oil.
- Liquid: Low-sodium vegetable broth can be used instead of the reserved pasta water, if you prefer.
Penne Pesto Pasta Directions
Cook the pasta as per the package instructions.
Start by removing the larger basil stalks. This helps to ensure the pesto sauce has an even consistency.
You may be able to skip this step if you have a really powerful blender that will mince up the stems really well. Or if you’re not bothered by a few larger bits leave the basil as is.
Add the basil, lemon juice, garlic cloves, seasoning, and nuts to a large food processor.
Pulse a few times to get a rough chop. Open the top and scrape down the sides.
Turn the processor on low, and slowly add the oil, then add some of the pasta water from the pot. Let it process for 15-20 seconds, then stop to scrape down the sides.
Then continue again on high speed for 20 seconds, or until the basil is in super fine pieces or specs.
Pour the pesto into a large bowl, add the parmesan cheese, and mix well.
Toss the pesto with the cooked pasta. Serve this delicious pesto pasta with your chosen garnishes and enjoy.
Penne Pesto Pasta Recipe Additions
- Creamy pesto penne pasta recipe: Add cream cheese or mascarpone
- Vegan penne pesto pasta recipe: Simply use a vegan hard cheese in place of parmesan
- Chicken, shrimp or tuna penne pesto pasta: Simply add your meat of choice.
- Spinach basil pesto: Sub some of the fresh basil for baby spinach leaves.
- Kale pesto: Sub some or all of the basil for kale leaves.
For more delicious light meals, try:
- Easy Healthy Grilled Chicken & Strawberry Salad Recipe
- Best Healthy 3 Bean Chili
- Best Juicy & Healthy Turkey Burger Recipe
Storing & Freezing Penne Pesto Pasta
Leftovers from this simple penne pesto pasta recipe can be stored in an airtight container in the fridge for up to 4 days. The pasta will start to absorb the pesto while in storage, so you may need to add a little more sauce before serving again. Alternatively, add a drop of oil.
You can also freeze this penne pesto pasta in an airtight container or sealable plastic bag for up to 3 months. Thaw overnight in the fridge and either eat cold or reheat as below.
However, I like to freeze the pesto sauce separately from the pasta in an ice cube tray. You can cook up a fresh batch of pasta and add a couple of defrosted sauce cubes.
Reheating Penne Pesto Pasta
Add the leftover penne pesto pasta to a large skillet over medium-low heat with a splash of water or broth (chicken broth or vegetable broth). Stir the pasta frequently until heated through.
Leftover penne pesto pasta can also be reheated in the microwave. Add the leftovers to a microwave-safe bowl with a couple of teaspoons of water or broth. Cover the bowl with a lid and reheat on a medium heat setting for 30-second intervals, stirring the pasta in between. Continue until the pasta is heated throughout.
What To Serve With Pesto Pasta
Serve this easy penne pesto pasta recipe with crusty garlic bread or focaccia. Another good option is a leafy green side salad, or these delicious sauteed green beans for a lighter addition to a simple lunch or dinner.
This pesto pasta could also be served as a side dish to casseroles, roast chicken or beef, sandwiches, or air fryer chicken tenders.
It’s also perfect to take along to your next potluck or enjoy at the next outdoor barbecue!
Need some dessert inspiration?
Try:
Penne Pesto Pasta Recipe
Ingredients
Penne Pesto Pasta Ingredients
- 1 pound penne pasta cooked and drained
- 2 cups lightly packed fresh basil leaves can sub with baby spinach
- 2 teaspoons fresh lemon juice
- 2 cloves garlic
- ½ teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- ¼ cup pine nuts or walnuts
- ¼ cup mild flavored olive oil
- ¼ cup pot water
- ½ cup parmesan cheese
Garnish (optional)
- shaved parmesan
- cherry tomatoes
- basil leaves
Instructions
Penne Pesto Pasta Instructions
- Cook penne pasta per the package instructions.
- Remove basil stalks and prep other ingredients.
- In a large food processor add the basil leaves, lemon juice, garlic, salt, pepper, pine nuts, and pulse a few times to get a rough chop. Open the top and scrape down the sides.
- Secure the lid, turn on low, and slowly add the oil, then add the pot water, let it process for 15-20 seconds. Stop it, open the top, and scrape down the sides again.
- Secure the lid again, and turn it on high for another 20 seconds, or until the basil is in super fine pieces, and resembles specs.
- Pour the pesto into a bowl, add the parmesan cheese, and mix well.
- Toss the pesto with the penne coating the noodles.
- Plate the penne, and top with the garnishes.
Notes
- Omit garlic salt and reduce to 1/2 to 1 garlic clove for young kids or those who prefer milder tastes
- If you’re short of basil, baby spinach is a great sub for some or all of the basil leaves
- To make it nut-free, simply omit the walnuts
- Add in mascarpone to create a creamy penne pesto
- Make it meaty by adding in chicken, shrimp, ham etc
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