Penne Pesto Pasta Recipe
Delicious fresh, vibrant pesto sauce with walnuts, basil, garlic and parmesan
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
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