Pesto Penne Pasta is a simple and tasty dish that combines the deliciousness of penne pasta with fresh basil pesto. It’s perfect for a quick lunch or dinner!
If you’re like me, you love how easy it is to whip this up—just cook the pasta, mix in that vibrant green sauce, and enjoy! Don’t forget to add some extra cheese on top! 🧀
Key Ingredients & Substitutions
Penne Pasta: This pasta shape is great for holding onto the pesto. If you don’t have penne, feel free to use fusilli, farfalle, or even spaghetti for a different twist.
Basil Leaves: Fresh basil is key to that bright flavor. If you’re out of fresh basil, you can use a smaller amount of dried basil, but fresh really is the best for this dish!
Parmesan Cheese: I love using freshly grated Parmesan for its rich taste. If you’re looking for a dairy-free option, try a nutritional yeast or a vegan Parmesan substitute.
Pine Nuts: These add a nice buttery flavor to the pesto, but they’re pricey! You can use sunflower seeds, almonds, or walnuts instead, depending on what you have at hand.
Cherry Tomatoes: Roasted tomatoes add sweetness, but fresh ones give a crisp burst. You can use either, or even add sun-dried tomatoes for a tangy kick.
Why is Emulsifying the Pesto Important?
Emulsifying the pesto brings all the ingredients together for a smoother consistency. Here’s how to get it just right:
- Start by blending the basil, nuts, and garlic to a fine chop, which helps the pesto incorporate evenly.
- Gradually stream in the olive oil while the food processor is running. This allows the oil to mix well without separating.
- Finish with the Parmesan last; it binds everything and gives that signature flavor!
If you find your pesto too thick after combining it with pasta, just add a spoonful of reserved pasta water to lighten it up.
Pesto Penne Pasta
Ingredients You’ll Need:
- 12 oz (340g) penne pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (can substitute walnuts)
- 3 cloves garlic
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, roasted or fresh
- Optional: red pepper flakes for garnish
How Much Time Will You Need?
This delicious Pesto Penne Pasta can be made in about 20 minutes! This includes around 10 minutes for cooking the pasta and another 10 minutes for preparing the pesto and mixing everything together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it’s al dente (which means it should still have a bit of bite to it). Once cooked, drain the pasta, but make sure to reserve about 1/2 cup of the pasta water for later!
2. Make the Pesto Sauce:
As the pasta is cooking, let’s whip up the pesto! In a food processor, combine the fresh basil leaves, pine nuts, and garlic cloves. Pulse the mixture until everything is finely chopped and blended, creating a nice base for your pesto.
3. Add the Olive Oil:
Now, while the food processor is running, slowly drizzle in the olive oil. This helps the mixture emulsify and become nice and smooth! You want it to blend well and have a lovely creamy texture.
4. Mix in the Cheese:
Once your pesto is smooth, it’s time to add the grated Parmesan cheese. Pulse it a few more times until everything is well combined. Don’t forget to season it with a little salt and freshly ground black pepper to bring out the flavors!
5. Combine Pasta and Pesto:
In a large mixing bowl, toss the drained penne pasta with the pesto sauce. If the pesto seems a bit thick and isn’t coating the pasta well, add some of the reserved pasta water a little at a time to reach your desired consistency. Mix well until your pasta is beautifully coated!
6. Add the Cherry Tomatoes:
Gently fold in your roasted or fresh cherry tomatoes. These add a lovely burst of flavor and freshness to the dish!
7. Serve and Enjoy:
Your Pesto Penne Pasta is ready to be served! Plate it up, and feel free to sprinkle some extra Parmesan cheese on top and a pinch of red pepper flakes if you’d like it a little spicy. Dig in and enjoy this vibrant, flavorful meal!
Bon appétit!
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought pesto can be a great shortcut. Just mix it into the hot cooked pasta according to package instructions, and you’re good to go!
How to Make This Dish Creamier?
If you want a creamier texture, consider adding a splash of heavy cream or a dollop of ricotta cheese when mixing in the pesto. This adds a rich, luxurious feel to the dish!
Can I Add Protein to This Pasta?
Definitely! Grilled chicken, shrimp, or even chickpeas can be great additions for extra protein. Just cook the protein separately and stir it in with the pasta and pesto.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently in a pan over low heat, adding a splash of water or olive oil to help loosen the pasta.
