Pesto Pasta Recipe: Parsley Pesto Penne
Ingredients
- 1 package (500g) penne pasta
- 1 large bunch of parsley
- 1–2 cloves of garlic
- 1 tablespoon of pine nuts
- 2 tablespoons of extra-virgin olive oil
- 1 package of heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup of peas
- 1 tablespoon unsalted butter
- 4–5 asparagus spears (optional)
- boiling water and salt (for boiling)
Preparation – Pesto Pasta Recipe
Add water and salt to a large pot with a fine-mesh strainer and bring to a boil. Blanch the asparagus in the water for 6 minutes, then add the peas (if raw, blanch for 2–3 minutes). Once everything is cooked, transfer to a bowl of ice water to stop the cooking process. Coarsely chop the parsley, including the stems, and transfer it to a food processor. Add the garlic, olive oil, half of the Parmesan, and the pine nuts, and process until smooth.
How to Make It – Pesto Pasta Recipe
Cook the pasta for 8–9 minutes until al dente. Cooking times may vary, so check the pasta occasionally toward the end of the cooking time to ensure it doesn’t overcook. Once the pasta is cooked, drain the water and transfer it to a pot. Then add the parsley pesto you prepared for the penne, the butter, the remaining Parmesan, and the asparagus and peas, and toss to combine.
Serving – Pesto Pasta Recipe
When serving, add a sprinkle of grated Parmesan and freshly ground black pepper, and serve hot. Enjoy your meal.
