Penne With Pesto and Fresh Parmesan |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A quick and healthy version of pesto that has quick clean up. This recipe came from the 2008 Jan/Feb Women's Health issue. (the author's name is Lidia Bastianich) Ingredients:
3/4 lb penne rigate |
1/2 lb roma tomato, ripe and sweet |
8 large fresh basil leaves |
2 tablespoons unsalted roasted almonds |
1 large garlic clove, crushed and peeled |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon coarse sea salt or 1/4 teaspoon kosher salt |
1/4 cup extra virgin olive oil |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Cook pasta according to package instructions.
2. While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.
3. Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.
4. While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).
5. Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.
6. Enjoy!
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