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🍝 Penne with fresh pesto

774 kcal · 30 min · 4 servings

Ingredients

• 400 g penne
• salt
• 50 g pine nuts
• 1 clove of garlic
• 2 handfuls basil
• 150 ml olive oil
• 50 g parmesan
• pepper (from the mill)
• 1 drop lemon juice
• basil (for garnishing)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Add the penne pasta to the boiling water and cook until al dente (firm to the bite).
3. 3. While the pasta cooks, put the pine nuts into a dry frying pan.
4. 4. Toast the pine nuts over medium heat until they are golden yellow.
5. 5. Remove the toasted pine nuts from the pan and place them on a plate.
6. 6. Wash the basil leaves under running water and shake them dry.
7. 7. Pluck the basil leaves off the stems.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Put the pine nuts, basil, garlic, and oil into a blender.
10. 10. Blend the ingredients into a smooth paste.
11. 11. Fold the grated Parmesan into the pesto.
12. 12. Season the pesto with salt, pepper, and a splash of lemon juice.
13. 13. Drain the cooked pasta and let it drain well.
14. 14. Toss the pasta with the pesto in a bowl.
15. 15. Portion the pasta into small bowls.
16. 16. Garnish the dishes with fresh basil leaves and serve.

Nutrition per serving

• kcal: 774
• Protein: 20 g · Fett/Fat: 45 g · Carbs: 72 g