PENNE PASTA WITH PESTO SAUCE

PENNE PASTA WITH PESTO SAUCE

Penne pasta with pesto sauce is one of the most classical recipes of Italian cuisine. Boil penne  for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.

 

PENNE PASTA WITH PESTO SAUCE

Course Main Course
Cuisine Italian
Keyword penne pasta with pesto sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 188 kcal

Ingredients

  • Penne rigate............................................ 240 gm
  • Basil leaves...............................................1 hand full
  • Pine nuts....................................................1/4 cup
  • Parmesan cheese....................................1/2 cup
  • Garlic............................................................2-4 cloves
  • Extra virgin olive oil................................1/2 cup
  • Salt ...............................................................to taste
  • Crushed pepper......................................to taste
  • Cooking cream.........................................2 tbsp
  • Butter..........................................................1 tbsp
  • Dry oregano.............................................little

Instructions

  1. Pluck the basil leaves from the stems and it should be one handful. Wash the leaves in a large bowl of cold water and dry with a tissue paper.
  2. In a blender jar, put olive oil, garlic cloves, Parmesan cheese, pine nuts and basil leaves blend together and don't forget to add some crushed ice for which it will give natural pesto colour. And keep in a bowl.
  3. In a heavy bottom saucepan, boil the water and add penne pasta with little salt and oil. Then stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander.
  4. In a saucepan, heat butter, add chop garlic stir for less time, add pasta and mix well. Then coat with pesto sauce and seasoning with salt, pepper.
  5. Served with buttery garlic bread, garnishing with fried a sprig basil leaves and sprinkle Parmesan cheese.

 



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