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🍝 Penne with fresh pesto

655 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil and add some salt.
  2. 2. Cook the penne pasta in this salted water until it is al dente.
  3. 3. Wash the basilica leaves thoroughly and pat them dry with a kitchen towel.
  4. 4. Pluck the basilica leaves from the stems.
  5. 5. Peel the garlic clove and chop it roughly.
  6. 6. Toast the pine nuts in a pan without oil over medium heat until they are golden brown.
  7. 7. Let the toasted pine nuts cool down completely.
  8. 8. Put the basilica, garlic, and cooled pine nuts into a blender.
  9. 9. Add the grated cheese to the blender.
  10. 10. Blend the ingredients in the blender briefly while adding the olive oil gradually.
  11. 11. Continue mixing until a creamy pesto sauce has formed.
  12. 12. Season the pesto to taste with salt.
  13. 13. Drain the cooked pasta and let it drain well.
  14. 14. Spread the pasta on a serving dish.
  15. 15. Put the pesto over the pasta.
  16. 16. Garnish the dish with fresh basilica leaves and serve.

Nutrition per serving