Penne Pesto Pasta

Prep & Cook

20 mins

Serves

Difficulty

Easy

Ingredients

400g Penne Pasta

2½ Cups Fresh Basil Leaves

⅔ Cup Pine Nuts (toasted)

3 Cloves Garlic

⅔ Cup Parmesan Cheese (grated)

⅔ Cup Extra Virgin Olive Oil

½ Cup Sun-Dried Tomatoes (chopped)

Salt and Pepper to taste

Fresh Basil Leaves (to garnish)

Nutrition per serving

Calories

520

Protein

15.8

Fat

Carbs

Sugars

3.2

Description

A vibrant pesto pasta that comes together in under 20 minutes. Fresh basil pesto coats perfectly cooked penne, finished with sun-dried tomatoes for a pop of sweetness. For the ideal pasta-cooking experience, use Blu. Cookware's 20cm Sauce Pan - the perfect size for cooking pasta evenly without crowding.

TIPS:

This pesto also works beautifully with spaghetti, fusilli or any pasta you have on hand. Add grilled chicken or prawns for extra protein. Leftover pesto keeps in the fridge for up to 5 days with a thin layer of olive oil on top.

Method

Bring a large pot of salted water to the boil in your 20cm Sauce Pan. Add the penne and cook according to packet instructions until al dente (usually 10-12 minutes). Reserve ½ cup of pasta water before draining.

While the pasta cooks, make the pesto. In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan. Pulse until roughly chopped.

With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.

Drain the pasta and return it to the same Sauce Pan. Add the pesto and toss to coat evenly. If it seems dry, add a splash of the reserved pasta water to loosen.

Stir through the chopped sun-dried tomatoes, letting them warm through for 1-2 minutes on low heat.

Serve immediately, garnished with fresh basil leaves and extra parmesan if desired.

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