Pesto Verde Recipe
Italian Penne Pasta Tossed with Basil, Arugula, Garlic
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Ingredients
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Pasta
Pesto Verde
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of the pasta water for later use.
Making the Pesto Verde
- 3
Prepare the Ingredients
In a food processor, combine the fresh basil leaves, arugula, garlic cloves, and pine nuts.
- 4
Blend the Pesto
Pulse the mixture until coarsely chopped. Then, with the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- 5
Add Cheese and Seasoning
Add the grated Parmesan cheese, lemon juice, salt, and black pepper to the food processor. Blend again until everything is well combined.
Combining Pasta and Pesto
- 6
Mix Pasta with Pesto
In a large mixing bowl, combine the drained penne pasta with the pesto verde. If the pesto is too thick, add a little reserved pasta water to reach the desired consistency.
- 7
Taste and Adjust
Taste the pasta and adjust the seasoning if necessary, adding more salt or pepper to taste.
Serving
- 8
Plate and Serve
Serve the pesto verde penne pasta warm, garnished with extra grated Parmesan cheese and a drizzle of olive oil if desired.
