Pesto over Penne
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1⁄2 lb penne pasta
- 2 cups basil leaves, solidly packed
- 3 garlic cloves, cut into pieces
- 1⁄3 cup pine nuts
- 3⁄4 cup asiago-parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, melted
- black pepper
- 1⁄4 cup pasta water, reserved
directions
- Boil a pot of water for penne. Add salt, then pasta. In the meanwhile,.
- Chop basil leaves, garlic, and pine nuts by hand or if using a food processor pulse just a few times, don't overdo to it; ingredients should be slightly coarse.
- Transfer to a bowl and add the cheese, blending with a wooden spoon.
- Blend in the olive oil and melted butter. Taste and adjust seasoning.
- Add a little of the pasta water if necessary, to make it easy to blend.
- Cook pasta according to directions, then drain briefly, reserving 1/4 cup pasta water. Transfer to a large bowl large enough to hold.
- Immediately add the pesto and toss until pasta is well coated.
- If too dry, add a little more pasta water and toss again.
- Serve immediately with extra grated cheese.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>