This Pesto Penne Pasta is quick and full of flavor! With its vibrant green sauce made from basil, garlic, and nuts, it’s a tasty dish that everyone loves.
Honestly, I could eat this every week! It’s perfect for busy nights—just boil the pasta, mix in the pesto, and voilà! Dinner is ready, and it’s delicious!
Key Ingredients & Substitutions
Penne Pasta: I love using penne for this dish because its tube shape holds the pesto perfectly. If you’re in the mood for something different, any short pasta, like fusilli or farfalle, works well too.
Basil Leaves: Fresh basil is essential for that vibrant flavor. If you can’t find fresh basil, try using a store-bought pesto or even spinach for a milder taste. Dried basil can work in a pinch, but it won’t give the same fresh burst.
Parmesan Cheese: Grated Parmesan adds richness to the pesto. Pecorino Romano is a nice substitute if you want a sharper bite, or use nutritional yeast for a dairy-free option!
Pine Nuts: These nuts give the pesto a nice nuttiness. If pine nuts aren’t available, walnuts or sunflower seeds can be tasty alternatives at a lower cost.
Cherry Tomatoes: I love the sweetness of sautéed cherry tomatoes. You could also use sun-dried tomatoes for a more intense flavor or skip them altogether for a simpler dish.
What’s the Best Way to Make Smooth Pesto?
Making smooth pesto is all about the right technique! Here’s how to get it just right:
- Start by pulsing the basil, garlic, and nuts until finely chopped. This helps prevent large chunks in your sauce.
- When adding the olive oil, do it slowly while the food processor is running. This allows the oil to emulsify with the other ingredients, creating a creamy texture.
- If your pesto is too thick, don’t hesitate to add a little reserved pasta water, bit by bit, until you reach your perfect consistency.
And there you go! With these tips, your pesto will be perfectly smooth and full of flavor! Enjoy cooking!
How to Make Pesto Penne Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) penne pasta
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
For the Serving:
- 1 cup cherry tomatoes, halved and lightly sautéed or roasted
- Optional garnish: fresh basil leaves, additional Parmesan cheese
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 10-15 minutes for prep and cooking, depending on how fast you can chop and mix. The result is a delicious dish you’ll enjoy in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the penne pasta. Cook it according to the package instructions until it’s al dente—firm but not hard! Drain the pasta in a colander and remember to save about 1/4 cup of the pasta cooking water for later.
2. Make the Pesto Sauce:
While the pasta is cooking, it’s time to make the pesto! In a food processor, add the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse it a few times to start combining everything. Then, with the processor running, slowly drizzle in the olive oil. This makes it nice and creamy! Remember to scrape the sides if needed and season with salt and pepper to taste.
3. Prepare the Cherry Tomatoes:
In a skillet over medium heat, add the halved cherry tomatoes. Sauté them for about 3-5 minutes until they are soft and their skins are slightly caramelized. This adds a lovely sweetness to the dish.
4. Combine Pasta and Pesto:
Add the hot, drained pasta to a large mixing bowl. Pour the pesto sauce over the pasta and toss everything together until the pasta is well coated. If the pesto seems too thick, use some of the reserved pasta water to loosen it up just a bit.
5. Add the Tomatoes:
Gently fold the sautéed cherry tomatoes into the pasta. This adds flavor and color to your dish!
6. Serve and Enjoy:
Your Pesto Penne Pasta is ready to serve! Dish it up onto plates, and feel free to top it with fresh basil leaves and extra Parmesan cheese if you like. Enjoy your delicious meal!
Can I Use Store-Bought Pesto Instead?
Absolutely! Using store-bought pesto can save time and still deliver great flavor. Just toss the cooked pasta with the store-bought pesto in place of making your own. Start with a little and add more to taste!
What Can I Use Instead of Pine Nuts?
If you need a substitute for pine nuts, walnuts or sunflower seeds work wonderfully. You could even try cashews for a different nutty flavor—just toast them lightly for an extra crunch!
How Can I Store Leftover Pesto Penne Pasta?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in a skillet over low heat, adding a splash of olive oil or water to help loosen it up as needed.
Can I Add Protein to This Dish?
Of course! Grilled chicken, shrimp, or even chickpeas are great protein additions that complement the pesto flavor well. Just cook them separately and mix them into the pasta when combining with the pesto.
