Ingredients:
500 grams Penne pasta
2 cloves Garlic , chopped
10 Sundried tomatoes , chopped
1 teaspoon Red Chilli flakes
Salt , to taste
3 tablespoon Extra Virgin Olive Oil
Parmesan cheese , for garnish
Basil leaves , for garnish
1 cup Basil leaves
1/4 cup Parmesan cheese
1/4 cup Pine nuts , or walnuts
6 cloves Garlic
Salt , to taste
1/2 teaspoon Whole Black Pepper Corns
5 tablespoons Extra Virgin Olive Oil
Method:
To begin making the Pesto & Parmesan Penne Pasta Recipe,
We will first cook the Penne in a pasta pot of boiling salt water until al dente and drain excess water. This will take about 10 - 12 minutes.
Run the pasta under cold water to stop the cooking process. Drain the water from the pasta, drizzle a little of olive oil over the pasta and keep aside. We add the olive oil, so the pasta does not stick to each after it has been cooked.
Place the (Pine nuts) walnuts, garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute and set aside.
Heat tablespoon olive oil in a 12-inch heavy skillet over medium heat. Add in the garlic, stirring, until fragrant and pale golden. Next add in the pesto and the cooked pasta, sundried tomatoes and stir until the ingredients are well combined and the pesto coats well to the spaghetti.
Finally add the cheese and red chilli flakes and toss well. You can add 1/4 cup cream or milk to moisten if necessary if you find the pasta a little too dry.
Serve the Pesto & Parmesan Penne Pasta
