This Pesto Penne Pasta is a vibrant dish that comes together quickly! The penne pasta dances with fresh basil pesto, making every bite full of flavor. Simple, yet so tasty!
Honestly, I can’t help but twirl my fork around this pasta—it’s too good to resist! You can toss in some cherry tomatoes or grilled chicken for a bit more fun. Yum!
Key Ingredients & Substitutions
Penne Pasta: This pasta shape holds the pesto beautifully. If you don’t have penne, you can use fusilli, rotini, or even farfalle. They all work great with sauces!
Basil: Fresh basil is key for that bright flavor. If you’re out, you can try using baby spinach or arugula mixed with a little dried basil for a different but tasty twist.
Pine Nuts: These add a lovely crunch, but they can be pricey! Walnuts or almonds are good substitutes and can even bring a unique flavor. Roasting them briefly enhances their taste.
Parmesan Cheese: Grated Parmesan adds creaminess. You can swap it with Pecorino Romano for a sharper bite. Nutritional yeast is a great vegan alternative if you’re looking for a dairy-free option.
Cherry Tomatoes: They bring sweetness and color. If you prefer, you can use sun-dried tomatoes, but chop them finely as they’re more concentrated in flavor.
How Do I Make the Best Pesto Sauce?
Making pesto sauce is super easy! The key is to achieve a smooth and creamy consistency without over-processing. Here’s how to make it perfect:
- Start with fresh basil leaves. Rinse and dry them before use.
- In the food processor, combine basil, pine nuts, and garlic. Pulse until chopped, but not puréed.
- Slowly drizzle in extra-virgin olive oil while blending. This helps emulsify the sauce.
- Add the grated Parmesan cheese. Pulse a few more times until combined.
- Taste and adjust with salt and pepper. Remember, you want a well-rounded flavor!
Don’t forget to scrape down the sides of the processor as needed to ensure everything is combined well. Happy cooking!
How to Make Pesto Penne Pasta
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz (340 g) penne pasta
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (substitute with walnuts or almonds if needed)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Additions:
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
Time Needed:
This delightful Pesto Penne Pasta takes about 20 minutes to prepare. You’ll spend around 10 minutes cooking the pasta, and another 10 minutes whipping up the tasty pesto and mixing everything together. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
First, grab a large pot and fill it with water. Add a generous amount of salt and bring it to a boil. Once boiling, toss in the penne pasta. Cook according to the package instructions, usually about 11 minutes, until it’s al dente. Make sure to stir occasionally! Once it’s perfect, drain the pasta but save about 1/4 cup of the pasta water for later.
2. Make the Pesto Sauce:
While the pasta is cooking, it’s time to whip up your pesto sauce! In a food processor or blender, add the fresh basil leaves, pine nuts, and garlic cloves. Pulse until everything is nicely chopped but not pureed. This will give your pesto a lovely texture.
3. Blend It All Together:
Now, with the food processor running, slowly drizzle in the olive oil. Keep blending until the mixture is smooth. Then, add the grated Parmesan cheese and pulse a few more times until everything is mixed well. Don’t forget to season with salt and freshly ground black pepper to your liking!
4. Combine Pasta and Pesto:
In a large mixing bowl, combine the drained penne pasta and pesto sauce. Toss well to ensure the pasta is fully coated. If you find the sauce is a bit thick, easily loosen it by adding some of that reserved pasta water, a little at a time.
5. Add Cherry Tomatoes:
Now for some color and sweetness, gently fold in the halved cherry tomatoes. They will add a fresh zing to your dish!
6. Serve and Enjoy:
All done! Serve your Pesto Penne Pasta warm, garnished with a sprinkle of extra Parmesan cheese and a few fresh basil leaves. Enjoy this flavorful dish—it’s simple, fresh, and oh-so delicious!
Can I Make This Pasta Gluten-Free?
Absolutely! Simply use gluten-free penne pasta made from rice, corn, or quinoa. Just follow the package instructions for cooking times, as they can vary from traditional pasta.
What Can I Use Instead of Pine Nuts?
If you don’t have pine nuts on hand, walnuts or almonds make great substitutes. You can also try sunflower seeds for a nut-free option!
How Should I Store Leftover Pesto Penne Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stove, adding a splash of olive oil or a bit of water to help loosen the sauce.
Can I Make the Pesto Ahead of Time?
Yes, you can prepare the pesto sauce in advance! Store it in the refrigerator in an airtight container for up to a week. To prevent browning, drizzle a thin layer of olive oil over the top before sealing.
