Penne with Pesto
- 1 large bunch fresh basil
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 1 pound penne rigate or other ridged small tube pasta
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves).
- Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels.
- Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
- With the processor running, gradually add the olive oil and process until the pesto is smooth.
- Transfer the pesto to a large bowl and stir in the cheese.
- Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously.
- Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes.
- Drain in a colander and save about 1/4 cup pasta cooking water.
- Add the pasta to the bowl.
- Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly.
- Season with salt and pepper.
- Serve warm.
- Upgrades
- a.
- Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts.
- This is great with tortellini or ravioli.
- b.
- Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped.
- c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto:
- In place of basil, try the following combination:
- 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves.
- Substitute walnuts for the pine nuts
- Cook's Note: Pesto freezes beautifully.
- If you know your batch is headed to the deep chill, don't add the cheese.
- Adding the cheese right before serving brightens the flavor and avoids a gummy texture.
fresh basil, garlic, pine nuts, extravirgin olive oil, freshly grated parmesan, kosher salt, freshly ground black pepper, penne rigate
Taken from www.foodnetwork.com/recipes/food-network-kitchens/penne-with-pesto-recipe.html (may not work)