I love pasta! (and not the wholewheat kind) As with many of my favourite dishes, it is a battle between enjoying pasta and not wanting to put on the lbs. Anyway the good thing about this penne pesto is that it is light, has an earthy flavour that makes you feel healthy, a vibrant colour that makes you want to eat it and doesn’t need meat making it perfect for the first ‘Meatless Mondays’ post.
I told my boyfriend I was going to make penne pesto for the blog and he responded “isn’t that just cooking pasta and pouring the sauce on it?” I informed him that I wasn’t planning on telling my readers to pour store-bought sauce on penne. Even though he was wrong by thinking that this recipe was not necessary he was right in thinking it was simple, too simple in fact for you to not try it at home. You may have had a basil pesto before but the great thing about this recipe is that you can use it as a foundation to make any kind of pesto you want, simply change the herb, add a seasoned olive oil instead or change the type of nuts.
Live, Love, Eat!
- 1/2 lb of penne pasta
- 3/4 cup of parsley
- 2 cloves of garlic, chopped
- handful of walnuts
- 1/4 cup of Parmesan cheese, grated
- 1/4 tsp of salt
- 1/4 cup of extra virgin olive oil
- Cook the pasta according to the instructions.
- Meanwhile put all ingredients except oil into the food processor and pulse until everything is so small and has become one even mixture. Scrap the sizes and gradually pour the oil into the food processor while it is on until it is incorporated into the parsley mixture.
- Mix the parsley pesto with cooked pasta and serve.