Today, we’re diving into a dish that’s as vibrant as it is versatile. Penne with pesto is not just a meal; it’s a celebration of flavors that come together in under 30 minutes. Perfect for those nights when you want something delicious without the fuss.
Why This Recipe Works
- The combination of fresh basil and garlic in the pesto brings a burst of flavor that’s hard to resist.
- Penne’s ridges hold onto the pesto, ensuring every bite is as good as the last.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 1 pound penne pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Equipment Needed
- Large pot
- Food processor or blender
- Colander
- Measuring cups and spoons
Instructions
Step 1: Boil the Pasta
Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the water. This is your only chance to season the pasta itself, so don’t skimp. Add the penne and cook according to the package instructions, usually about 11 minutes, until al dente. Tip: Stir the pasta occasionally to prevent sticking.
Step 2: Make the Pesto
While the pasta cooks, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste. Tip: For a smoother pesto, add a tablespoon of water.
Step 3: Drain and Combine
Once the pasta is done, reserve a cup of the pasta water, then drain the penne in a colander. Return the pasta to the pot and toss with the pesto. If the sauce is too thick, add a little of the reserved pasta water to loosen it. Tip: The starch in the pasta water helps the sauce cling to the noodles.
Tips and Tricks
For those looking to elevate their penne with pesto, consider toasting the pine nuts before adding them to the food processor. This deepens their flavor and adds a nice crunch. If you’re out of pine nuts, walnuts make a great substitute. And for a creamier version, stir in a tablespoon of cream cheese or Greek yogurt. Don’t forget, pesto can be made ahead and stored in the fridge for up to a week, or frozen for longer storage.
Recipe Variations
- Add grilled chicken or shrimp for a protein boost.
- Mix in sun-dried tomatoes or roasted red peppers for extra flavor and color.
- Use whole wheat or gluten-free penne for a healthier or dietary-friendly option.
- Swap the basil for arugula or spinach for a different twist on the pesto.
- Top with crushed red pepper flakes for a spicy kick.
Frequently Asked Questions
Can I use store-bought pesto?
Absolutely! While homemade pesto has a fresher taste, store-bought can be a time-saver. Just be sure to adjust the seasoning, as some brands can be quite salty.
How do I store leftovers?
Leftover penne with pesto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to loosen the sauce if necessary.
Can I freeze pesto?
Yes, pesto freezes beautifully. Pour it into an ice cube tray for portioned servings, then transfer to a freezer bag. Thaw in the fridge overnight before using.
Summary
Penne with pesto is a quick, flavorful dish that’s perfect for busy weeknights. With fresh ingredients and simple steps, it’s a recipe that’s sure to become a staple in your kitchen.