Ingredients with Measurements:
- 1 pound penne pasta
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, make the pesto. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth.
3. Drain the pasta in a colander and return it to the pot.
4. Add the pesto to the pot with the pasta and toss until the pasta is coated evenly.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 55g
- Protein: 17g
Substitutions for ingredients:
- You can substitute walnuts or almonds for the pine nuts.
- You can use any type of pasta instead of penne.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use sun-dried tomatoes or roasted red peppers for a different flavor.
- Substitute arugula or spinach for the basil.
Tips and tricks:
- Reserve some of the pasta water to add to the pesto if it's too thick.
- Toast the pine nuts before blending for a nuttier flavor.
- Use high-quality Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl or individual bowls.
- Garnish with extra Parmesan cheese and fresh basil leaves.
Garnishes:
- Extra Parmesan cheese
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add some of the reserved pasta water to thin it out.
- If the pasta is too dry, add more pesto or olive oil.
Food safety advice:
- Make sure to cook the pasta until it's al dente to avoid overcooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- Fresh, herbaceous, nutty, savory
Serving suggestions:
- Serve as a main dish or side dish.
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Region: Italian