Pesto over Penne
Ready In: 35 mins
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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