"This vibrant Pesto Penne features al dente pasta tossed in a velvety, emerald-green sauce made from fresh basil, pungent garlic, and salty Pecorino Romano. Topped with buttery toasted pine nuts, it is a refreshing Italian classic that brings the garden to your plate."

1 Ingredients

Qty	Item
1 lb 450 g	Penne pasta
2 cups 60 g	Fresh basil leaves
0.25 cup 35 g	Pine nuts
2 cloves 10 g	Garlic cloves
0.5 cup 120 ml	Extra virgin olive oil
0.5 cup 50 g	Parmesan cheese
0.25 cup 25 g	Pecorino Romano
1 tsp 5 g	Kosher salt
0.5 tsp 2 g	Black pepper

2 Instructions

Step 1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.

Step 2. While the pasta cooks, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then set aside.

Step 3. In a food processor, combine the fresh basil, garlic, and toasted pine nuts; pulse until the mixture is coarsely chopped.

Step 4. With the processor running on low, slowly drizzle in the extra virgin olive oil until the mixture is smooth and fully emulsified.

Step 5. Transfer the basil mixture to a large serving bowl and fold in the grated Parmesan and Pecorino Romano cheeses; season with salt and pepper.

Step 6. Reserve 1/2 cup of the starchy pasta water before draining the penne.

Step 7. Immediately toss the hot pasta with the pesto sauce, adding splashes of the reserved water as needed to create a glossy, creamy coating.

Step 8. Serve immediately with an extra sprinkle of cheese and fresh basil leaves for garnish.

·
Use cold-pressed extra virgin olive oil for the best flavor profile and nutritional benefits.
·
Pulse the food processor in short bursts to prevent the basil from heating up and oxidizing, which turns it brown.
·
Always salt your pasta water generously; it should taste like the sea to properly season the penne.
·
If you don't have pine nuts, toasted walnuts or slivered almonds make excellent, cost-effective substitutes.

? Frequently Asked Questions

Can I freeze the pesto sauce?

Yes, you can freeze it in an airtight container for up to 3 months; for the best texture, leave out the cheese and add it fresh when you thaw the sauce.

How do I keep the pesto bright green?

Adding a small squeeze of lemon juice or blanching the basil leaves in boiling water for 5 seconds before shocking them in ice water helps preserve the vivid color.

Can I use store-bought pesto for this recipe?

Absolutely, but look for refrigerated versions in the deli section for better flavor and color than the shelf-stable jars.

Is this recipe vegetarian?

Yes, it is naturally vegetarian, though you should ensure your Parmesan and Pecorino use microbial rennet if you are a strict vegetarian.

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