Penne with Genoese pesto
Penne with pesto alla genovese – An unforgettable recipe, full of flavors and taste
Who hasn't heard of pesto? This classic Italian sauce, with its fresh and vibrant flavor, is a true delight for pasta lovers. Although many people choose the store-bought version, I assure you that the homemade version is much tastier and easy to prepare! In this recipe, I will show you how to make penne with pesto alla genovese, a dish that perfectly blends the flavors of natural ingredients.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4
Necessary ingredients:
- 400 g of penne pasta
- 2 handfuls of fresh basil leaves
- 5 cloves of garlic
- ½ cup (approximately 120 ml) of extra virgin olive oil
- 3 tablespoons of pine nuts
- 5 tablespoons of grated Parmesan
- 2 tablespoons of grated Pecorino
- salt (to taste)
Step by step:
1. Preparing the ingredients:
Start by washing the basil well, making sure to remove any impurities. Gently dry them using a paper towel to avoid damaging their aroma. Fresh basil is the key ingredient of pesto, so choose quality leaves.
2. Preparing the pesto sauce:
Peel the garlic and lightly crush it with a little salt. The salt will not only help to crush the garlic but will also enhance its flavor. In a food processor, add the basil, garlic, pine nuts, Parmesan, and Pecorino. Blend the ingredients until you obtain a smooth paste.
3. Emulsifying the sauce:
With the processor running, gradually add the olive oil. Continue mixing until the sauce becomes creamy. If you prefer a finer pesto, you can add a little cold water to adjust the consistency.
4. Boiling the pasta:
In a large pot, bring water to a boil. When the water is boiling, add salt (about a tablespoon) and then the penne pasta. Cook according to the package instructions, usually between 8 and 10 minutes, until al dente.
5. Mixing the pasta with the sauce:
When the pasta is ready, drain it, but keep a little of the cooking water. This can be used to adjust the sauce if necessary. In a large bowl, add the hot pasta and the pesto sauce. Mix well so that each penne is evenly coated with the delicious sauce.
6. Serving:
Serve the pasta immediately, sprinkling some grated Parmesan and a few fresh basil leaves on top for an attractive look. You can also add a drizzle of olive oil for extra flavor.
Practical tips:
- Ingredient selection: Use fresh basil for the best taste. If you don’t have pine nuts, you can opt for walnuts or almonds, which will add a different note to the sauce.
- Vegan option: If you want a vegan version, you can omit the cheese or use grated vegan cheese.
- Storing the sauce: Pesto can be stored in the fridge in an airtight container for 5-7 days. You can add a thin layer of olive oil on top to prevent oxidation.
Nutritional benefits:
Penne with pesto alla genovese is not only tasty but also healthy. Basil is an excellent source of antioxidants and vitamins, while extra virgin olive oil is known for its anti-inflammatory properties. Pine nuts provide a good amount of protein and healthy fats. In total, a serving of pasta contains about 450-500 calories, depending on the amount of cheese used.
Frequently asked questions:
- Can I use other types of pasta?
Of course! Pesto pairs excellently with any type of pasta, such as fusilli or spaghetti.
- How can I make the pesto spicier?
Add a few chili flakes or some ground black pepper during the preparation of the sauce.
- What can I serve with the pasta?
This pasta goes great with a fresh green salad or a bruschetta with tomatoes and basil.
So next time you crave a quick and delicious meal, don’t forget about penne with pesto alla genovese! It’s a simple recipe but full of character that will surely impress anyone who tastes it. Don’t forget to share the recipe with friends and family, because nothing compares to the joy of eating together. Enjoy your meal!
Ingredients: 400 g penne pasta, 2 handfuls of basil, 5 cloves of garlic, 1/2 cup of olive oil, 3 tablespoons of pine nuts, 5 tablespoons of parmesan, 2 tablespoons of pecorino, salt
