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| Penne with pesto |
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Serves 4
½ pound penne pasta
½ cup pine nuts, lightly toasted and cooled
2 large garlic cloves, peeled
2 cups packed fresh basil leaves, washed well and spun dry
salt and pepper to taste
2/3 cup extra-virgin olive oil
2/3 cup freshly grated Parmesan cheese, divided
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Meanwhile, make pesto: In a food processor puree pine nuts, garlic, basil, salt and pepper. With the processor running on low, slowly drizzle in olive oil until mixture is smooth and thin. Then add 1/3 cup grated Parmesan to mixture and pulse until pesto is well mixed (5-6 pulses).
When pasta is cooked, drain well and toss with pesto in a hot sauté pan. Serve with remaining Parmesan and serve. |
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