Pesto & Parmesan Penne Pasta Recipe
If you’re craving a flavorful yet simple dish, the Pesto & Parmesan Penne Pasta is just what you need! This vibrant, vegetarian recipe pairs homemade creamy pesto sauce with perfectly cooked penne pasta, offering a delightful combination of fresh basil, tangy parmesan cheese, and zesty sundried tomatoes. It’s a quick and easy recipe that brings the essence of Italian cooking right to your kitchen. Perfect for a light lunch or dinner, it also makes for a fantastic weeknight meal when you’re short on time but still want something incredibly delicious.
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Ingredients
For the Pasta
| Ingredient | Quantity |
|---|---|
| Durum Wheat Penne Pasta | 500 grams |
| Garlic | 2 cloves, chopped |
| Sundried Tomatoes | 10 pieces, chopped |
| Red Chilli Flakes | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 3 tablespoons |
| Parmesan Cheese | For garnish |
| Basil Leaves | For garnish |
For the Homemade Basil Pesto
| Ingredient | Quantity |
|---|---|
| Fresh Basil Leaves | 1 cup |
| Parmesan Cheese | 1/4 cup |
| Pine Nuts (or Walnuts) | 1/4 cup |
| Garlic | 6 cloves |
| Salt | To taste |
| Whole Black Peppercorns | 1/2 teaspoon |
| Extra Virgin Olive Oil | 5 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~500 kcal |
| Protein | ~15 g |
| Carbohydrates | ~60 g |
| Fat | ~25 g |
| Fiber | ~4 g |
| Sugar | ~5 g |
| Sodium | ~300 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
-
Prepare the Basil Pesto:
- In a food processor, add fresh basil leaves, parmesan cheese, pine nuts (or walnuts), garlic, salt, and whole black peppercorns.
- Pulse until the mixture is coarsely chopped.
- With the processor running, slowly drizzle in extra virgin olive oil until the pesto reaches a smooth, creamy consistency. Set the pesto aside.
-
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the durum wheat penne pasta and cook according to the package instructions until al dente, usually around 10-12 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water for later use.
-
Prepare the Pesto Sauce:
- While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a large pan over medium heat.
- Add the chopped garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Toss in the chopped sundried tomatoes and red chili flakes, and cook for another 2-3 minutes, allowing the flavors to combine.
-
Combine Pasta and Pesto Sauce:
- Once the pasta is drained, add it to the pan with the garlic and sundried tomato mixture.
- Pour in the freshly made basil pesto sauce and toss the pasta, ensuring it’s evenly coated with the pesto.
- If the pasta seems too dry, add a bit of the reserved pasta water to help bring the sauce together.
-
Serve and Garnish:
- Plate the pasta and garnish with fresh basil leaves and a generous sprinkle of parmesan cheese.
- Serve immediately while hot, and enjoy the creamy goodness of this pesto-infused penne pasta!
Tips for Perfection:
- Pine nuts substitute: If you don’t have pine nuts, walnuts work equally well and give a slightly different, earthy flavor.
- Make-Ahead Tip: The basil pesto can be made in advance and stored in an airtight container in the fridge for up to a week.
- Add Protein: If you’d like to add some protein to this dish, grilled chicken, shrimp, or roasted tofu would be a wonderful addition.
Why You’ll Love This Recipe
The Pesto & Parmesan Penne Pasta is one of those dishes that’s incredibly simple yet bursting with fresh flavors. The creamy basil pesto sauce is a showstopper, made with fresh basil, garlic, and parmesan cheese, and it perfectly complements the nutty crunch of pine nuts. Paired with the sour tang of sundried tomatoes and the perfect balance of heat from red chili flakes, this pasta dish offers a delightful combination of textures and flavors. Whether you’re hosting a dinner party or preparing a quick weeknight meal, this recipe never disappoints.
