15 Minute Pesto Pasta
Description
This 15 minute pesto pasta is one of our all time favorite dinners, especially during summer to use up all of that basil!
Ingredients
- 8 oz Penne Pasta, cooked
- 2 Tablespoons Pine Nuts
- 2 Cloves Garlic, minced
- 1 Cup Sweet Basil, packed
- 1/4 Cup Olive Oil
- 1/4 Cup Fresh, grated parmesan cheese
- Sea Salt and Fresh Black Pepper
Instructions
- Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you're unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta.8 oz Penne Pasta
- Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)
- Meanwhile, heat a small skillet to medium heat and add the pine nuts. Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma. Remove from the heat and allow to cool slightly.2 Tablespoons Pine Nuts
- Add the pine nuts, garlic, and fresh basil to a blender or food processor.2 Cloves Garlic, 1 Cup Sweet Basil
- Process until as smooth as possible.
- While the blender/processor is running drizzle in the olive oil, processor another 10-20 seconds and place in a bowl.1/4 Cup Olive Oil
- Stir in the parmesan cheese, salt and pepper. Set aside.1/4 Cup Fresh, Sea Salt and Fresh Black Pepper
- Once the pasta is done, drain and place in a large bowl. Add the pesto and toss until the pasta is evenly coated.
- Top with a sprinkle of fresh parmesan.
- Serve immediately.
Equipment
Notes
Cover left overs and store in the refrigerator for up to 5 days.
Nutrition
Calories: 393kcal