Pesto Pasta

🔥 Prep

• Measure out 400 g penne and set aside.
• Rinse 2 cup basil leaves, pat dry, and roughly chop.
• Measure 3 tbsp pine nuts.
• Peel and mince 2 garlic cloves.
• Grate 0.5 cup Parmesan cheese.
• Measure 0.5 cup olive oil.
• Bring a large pot of water to a boil, adding a generous pinch of salt for the pasta.

🔥 Cook

• 1. Bring a large pot of water to a high heat boil, add a generous pinch of salt.
• 2. Add the 400 g penne and cook for 10‑12 minutes until al dente, stirring occasionally.
• 3. While the pasta cooks, place the 2 cup basil leaves, 3 tbsp pine nuts, minced 2 garlic cloves, and 0.5 cup grated Parmesan in a food processor.
• 4. Pulse until coarsely chopped, then with the processor running, slowly drizzle in the 0.5 cup olive oil until the mixture becomes a smooth, vibrant green pesto.
• 5. Season the pesto with salt and freshly ground black pepper to taste.
• 6. When the pasta is done, reserve ½ cup of the pasta cooking water, then drain the penne.
• 7. Return the drained penne to the pot over low heat, add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce clings nicely to the pasta.
• 8. Cook for 1‑2 minutes over low heat just to warm through, stirring constantly.

🔥 Serve

• Divide the pesto pasta into warm serving bowls.
• Garnish with extra grated Parmesan, a sprinkle of toasted pine nuts, and a few fresh basil leaves.
• Serve alongside a simple green salad with lemon vinaigrette.
• Optionally, add warm garlic bread or crusty ciabatta on the side.